top of page
  • Writer's pictureMartin's Famous Potato Rolls & Bread

Bacon Apple Stuffins (Stuffing Muffins)

Hamburger Stuffing


  • 1/2 Pound Thick-Cut Bacon (about 6 slices)

  • 1 Onion, finely diced

  • 2 Celery Ribs, finely diced

  • 1 Teaspoon Kosher Salt

  • 1/2 Teaspoon Black Pepper

  • 1 Apple, peeled, cored, and diced

  • 3 Tablespoons Fresh Parsley

  • 2 Teaspoons Rubbed Sage

  • 1 Teaspoon Thyme

  • 4 Cups Martin’s Potatobred Stuffing Cubes

  • 1-2 Cups Chicken Broth

  • 1 Egg


  1. Preheat oven to 375 degrees. Generously grease a muffin tin with non-stick cooking spray and set aside.

  2. Cook bacon on medium-high heat in a frying pan until crisp. Remove the bacon and chop into bits. Keep approximately ¼ cup of bacon fat in the pan.

  3. Sauté onions and celery in bacon fat until tender, approximately 5 minutes. Season with salt and pepper.

  4. Turn off heat and transfer onions and celery to a large bowl. Add bacon, apple, parsley, sage, and thyme. Stir until well mixed. Fold in the stuffing cubes.

  5. In a small bowl, whisk 1 cup of chicken broth and an egg. Add to stuffing and gently stir to combine. Add more broth until the cubes are moist (not too dry or too drenched).

  6. Scoop ½ cup portions of stuffing into the muffin tins.

  7. Bake for 35-40 minutes until golden brown.

  8. Allow muffins to cool 5 minutes before carefully removing them from tin.


Recent Posts

See All
bottom of page