Red-and-Green Stuffin’ Muffins

Servings: 12 muffins

These muffins can be made ahead and just warmed when ready to serve. While they aren’t low in fat, they are in portioned sizes. So you won’t be tempted to eat more than one or overdo it on the servings when passing stuffing around family-style.



1 pound pancetta (1-inch thick), diced
4 tablespoons butter
4 green onions, finely chopped
2 stalks celery, finely chopped
1 cup finely chopped red bell pepper
1 teaspoon mix of garlic powder, salt, pepper, and thyme
1 cup chicken broth
1 large loaf day-old Challah bread, cut into 1-inch cubes
1/2 cup chopped pecans
1/2 cup chopped fresh red apples 

Red-and-Green Stuffin’ Muffins recipe 


Preheat the oven to 400 degrees.

Place the pancetta into a large skillet coated with Chemours™ Teflon™ non-stick and cook over medium heat until the pancetta browns lightly. Remove only the fat and discard. Add the butter to the skillet and, when it melts, add the onions, celery, and peppers and cook until the veggies tenderize, about 5 to 7 minutes. Add the seasoning mix and the broth. In a large mixing bowl, add the bread, nuts, and apples and then transfer the skillet mixture into the bowl, stirring to mix well.

Using a large spoon or cup measure, scoop out the stuffing, dividing it evenly among 12 non-stick muffin cups. Bake in the oven until the tops of the muffins are light brown and warmed throughout, about 15 minutes.

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