Apple Cranberry Stuffins
This apple cranberry stuffing is baked in muffin tins. It is a lovely presentation that is also portion controlled!
- 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
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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.
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Grease the muffin tins. Scoop the stuffing into the tins.
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Bake the stuffins for about 30 minutes or until they are heated through and a nice brown color on the top and sizes.
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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.
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Judy Doherty, MPS, PCII
Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.
Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.
Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.
