Apple Cranberry Stuffins

Apple Cranberry Stuffins

This apple cranberry stuffing is baked in muffin tins. It is a lovely presentation that is also portion controlled!

• muffin tin

• 1 bag stuffing mix
• .5 onions peeled and chopped
• 2 each stalks of celery (chopped)
• 1 each apple (peeled, cored, chopped)
• .25 cup dried cranberries (or chopped fresh ones)
• 1.75 cups water
• 4 tablespoons olive oil

1. Saute the apples, onions, and celery with a little spray vegetable oil. Cover and cook until tender. Add the stuffing mix and olive oil. Mix well. Then add the water. Cover and cook on very low heat for a few minutes.

2. Grease the muffin tins. Scoop the stuffing into the tins.

3. Bake the stuffins for about 30 minutes or until they are heated through and a nice brown color on the top and sizes.

4. Serve on a platter. Garnish with a few more cranberries and some parsley.

For this recipe, we used the Sprouts stuffing mix. You can also use any commercial stuffing mix but in that case, follow the directions on the package except cut the fat in half and add in the sauteed cranberries, apples, celery, and onions. 

Side Dish

American, Holiday

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.