“Stuffins” : Stuffing Muffins
I’m not sure how your family does the holiday feasts, but in our home – stuffing was king. It wasn’t just inside of the turkey, but also an entire casserole side dish of it. I always went for the outer corners because the crispy crunchy pieces of stuffing bread were always my favorite, and they held up the best to gravy.
That and our ever growing desire to make foods easier to serve, more enjoyable to eat, and make for perfect packable leftovers made way for our latest muffin tin creation – the STUFFINS.
Dip them, dunk them, top them with mashed potatoes & turkey…it doesn’t matter how you go about it, these will be a hit over the holidays.
Not to mention, those perfect portions that can keep you on track 😉
Ingredients
- 10 cups dried bread crumbs
- 1/4 cup butter or margerine
- 1 cup red onion, diced
- 1 cup celery, diced
- 2 tbsp garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp ground sage
- 2 eggs
- 2 cups chicken broth
- 2 tbsp fresh parsley, chopped
Equipment
- Muffin Tin
- Non Stick Cooking Spray
- Mixing Bowls
- Frying Pan
Method
- Preheat oven to 350 degrees Fahrenheit.
- Spray your muffin tin with non-stick cooking spray and set aside.
- Over a medium-high heat, melt your butter in a frying pan, and begin to sauté your onion and celery until softened. Mix in your garlic, salt, pepper, and sage. Set aside for a few minutes to cool before the next step.
- In a large mixing bowl, add your sauteed vegetables and seasonings into your bread cubes and fresh parsley. In a separate bowl, whisk your 2 eggs into your broth, and then pour over your bread & vegetable mixture. Stir until everything is well combined and soaked through.
- Scoop the mixture into the 12 muffin tins, press down, and then top some more until filled.
- Bake in oven for 30-35 minutes or until they are crisped and golden brown. Let cool for 10 minutes before removing from the muffin tin. Serve hot or cold (they're great both ways!)
