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Simple Stuffing Muffins
My family loves stuffing. I usually freeze stale bread, to make my own stuffing mix. But this year, I decided to take a shortcut and I bought stuffing mix. I was inspired to bake stuffing in muffins tins, and that turned out to be a big hit! At the Thanksgiving table, it made serving the stuffing much easier. Plus, you can freeze these, as portions, to serve later. I'm sharing a basic stuffing recipe, but feel free to use your own, and embellish it as you wish. NOTE: You can also cook in this in a slow cooker, on LOW, for 2 hours if you wish. Ingredients
- 1 (14 ounce) package Pepperidge Farm® Herb Seasoned Stuffing (or use your own stale bread combo of your choice)
- 3 stalks celery, chopped
- 1 whole onion, chopped
- ½ stick unsalted butter
- 2 cups of chicken broth (I used homemade turkey stock), heated until almost boiling
- 2 eggs, beaten
- 1 cup fresh parsley, chopped
- Bell's Seasoning (if a seasoning packet isn't included)
- Additions: stuffing recipes vary so much! You can add cooked sausage, chopped apples, dried cranberries, golden raisins, oysters...whatever your heart desires.
Directions
- In a skillet, melt the butter, then add the celery and onion and sprinkle with a little coarse salt. Cook until softened 3-5 minutes.
- In a large bowl, empty the bread cubes, and add the cooked vegetables, parsley and beaten eggs.
- Add the seasoning packet (or use your own mixture--I like Bell's Seasoning)
- Add the stock, one cup at a time and give a gently stir to combine.
- Add more stock until the bread mixture is moist, but not completely water-logged goopy and wet.
- Spray a muffin tin with non-stick spray, or generously grease with butter. (An ice cream scoop makes things easier to portion.)
- Bake at 350F for 30-40 minutes each, and the tops are crunchy and golden. Loosen each muffin with a knife and serve.
- You can freeze these to reheat at a later time, too.
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