Stuffin' Muffins
Submitted by mebot
Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minWhy fight over the stuffing when everyone can have their own?
These individual stuffing cups are made entirely in the microwave, which means your oven stays free for the turkey. Butter, onion, celery, and mushrooms get softened first, then tossed with sage, chicken broth, and seasoned bread stuffing.
Divide into buttered custard cups or coffee mugs and zap until heated through. Each one comes out with its own slightly crispy edges and soft, savory center.
Variations
- Add a handful of dried cranberries and chopped pecans for a sweet, crunchy holiday twist.
- Swap the sage for fresh thyme and rosemary for a more herbal, woodsy flavor.
- Use turkey or vegetable broth instead of chicken broth to match your main course.
Kitchen Tips
- Custard cups and coffee mugs both work for shaping. Grease them well so the stuffing pops out cleanly.
- These can be assembled ahead and stored in the fridge. Just add a couple extra minutes of microwave time when reheating from cold.
Ingredients
Directions
In a medium-sized, heat-resistant, non-metallic bowl melt the ½ cup butter in microwave oven 1 minute.
Add onion, celery and mushrooms and heat, uncovered, in microwave oven 5 minutes or until vegetables are tender.
Sprinkle sage over vegetable mixture.
Add chicken broth and stir to combine.
Heat, uncovered, in microwave oven 3 minutes.
Add bread stuffing and toss lightly.
Lightly grease 8 small, heat-resistant, non-metallic custard or coffee cups with butter.
Divide stuffing among cups.
Just before serving, heat, uncovered, in microwave oven 8 minutes or until heated through.
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