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Stuffing Baskets Recipe

Stuffing Baskets Recipe

You won't find eggs and jelly beans in these appealing "Easter baskets", but you will enjoy delectable sliced mushrooms and pecan tidbits. Instant stuffing mix makes them a snap to prepare, and their fun shape won't soon be forgotten by your guests.
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:12 servings


  • 1 medium green pepper, chopped
  • 1/4 cup butter or margarine
  • 1 jar (4-1/2 ounces) sliced mushrooms
  • 1 package (6 ounces) instant stuffing mix
  • 1/2 cup chopped pecans


  • 1. In a saucepan, saute green pepper in butter until crisp-tender. Drain mushrooms, reserving liquid; set mushrooms aside. Add water to liquid to measure 1-2/3 cups. Add to green pepper. Bring to a boil; stir in the stuffing mix. Remove from the heat. Cover and let stand for 5 minutes. Add mushrooms and pecans; fluff with a fork. Spoon into paper-lined muffin cups; pack lightly. Bake at 350° for 30-35 minutes. Yield: 1 dozen.

Nutritional Facts

1 each: 129 calories, 8g fat (3g saturated fat), 10mg cholesterol, 342mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 3g protein.

Reviews for Stuffing Baskets

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Reviewed Nov. 9, 2015

"I'm giving this 5 stars for the great bake stuffing in muffin cups. I adore stuffing, and I think this will be a great way to make extra at Thanksgiving, and freeze it in convenient serving sizes to enjoy later as a snack or sidedish. I always use pecans in my stuffing, so am glad to see that in the recipe too."

Reviewed Oct. 31, 2015

"What a great idea! I cut the recipe to fit into 3 paper-lined muffin cups. I made it with Marcona almonds and onions. Delicious! I will make this for Thanksgiving."

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