Mrs. Cubbison's Stuffing Muffins

Servings: 12

Prep Time: 20 min

Cook Time: 30 - 35 min



1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

12 oz; chicken broth

4 oz; butter

1/2 onion; finely chopped

5 oz; eggs, beaten

4 stalks; celery, finely chopped

2 oz; apple, finely chopped

Maple Mashed Sweet Potatoes:

1 (1lb. 13 oz.) can; sweet potatoes, mashed

1 oz.; maple syrup

1/2 oz.; salt (1/4 tsp.)

1/2 oz.; butter

1/2 oz.; fresh orange juice

1/4 cup; pecans, chopped and toasted


  1. Preheat oven to 350°F. Lightly grease 12 muffin cups.
  2. Saute chopped onion and celery in butter until onion is lightly browned.
  3. Mix 1 bag of Mrs. Cubbison's Traditional Seasoned Stuffing with sautéed onions and celery, beaten eggs, apples and chicken broth until combined.
  4. Spoon mixture into 12 greased muffin cups.
  5. Bake on middle rack of preheated 350°F oven for 30-35 minutes until muffins are firm and internal temperature reaches 165°F.
  6. Heat sweet potatoes in saucepan until warm.
  7. Remove from heat and beat sweet potatoes until light and fluffy. While beating add maple syrup, butter, orange juice and salt.
  8. Place warm sweet potatoes in pastry bag fitted with No. 8 star tip. Pipe sweet potatoes over each Stuffing Muffin. Sprinkle each muffin with toasted chopped pecans.

This recipe comes courtesy of:
Elaine McElhinney - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2005
Los Angeles Trade Tech Culinary School's 8th Annual Student Chef Thanksgiving Stuffing Cook-Off