Mrs. Cubbison's Stuffin' Muffins

Elaine McElhinney - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2005

Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off

• 1 bag of Mrs. Cubbison's Seasoned Dressing
• 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

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Saute chopped
onion and celery in butter until onion is lightly browned. Mix 1 bag of Mrs.
Cubbison's dressing with sautéed onions and celery, beaten eggs, apples and
chicken broth until combined. Spoon mixture into 12 greased muffin cups.
Bake 30 - 35 minutes until muffins are firm. Pipe warm Maple Mashed Sweet
Potatoes on top of each muffin using a large star tip. (See recipe below) Sprinkle each muffin with toasted chopped pecans.

Maple Mashed Sweet Potatoes

• 1 (1lb. 13 oz.) can sweet potatoes, mashed
• 1 oz. maple syrup
• .05 oz. salt ( 1/4 tsp.)
• .5 oz. butter
• .5 oz. fresh orange juice
• pecans, chopped and toasted (1/4 cup)

Heat sweet potatoes in saucepan until warm. Remove from heat and beat sweet
potatoes until light and fluffy. While beating add maple syrup, butter, orange juice and salt. Place warm sweet potatoes in pastry bag fitted with No. 8 star tip. Pipe sweet potatoes over each Stuffin' Muffin. Sprinkle each muffin with toasted
chopped pecans.

Makes 12 muffins

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