Description
Stuffing muffins are a fun way to serve stuffing. Forget a big baking dish. This stuffing recipe is made in a muffin tin!
Ingredients
6 - 7 cups of dry stuffing mix (your favorite) I prefer Pepperidge Farms or StoveTop
2 T butter
1 1/2 c diced onions
2 sticks chopped celery
2 cloves garlic minced
2 c chicken stock (I use Better than Bouillion and make my own with very hot water)
2 beaten eggs
1/2 c craisins or dried cranberries
Extra butter or oil to grease muffin cups
Extra herbs chopped such as sage, rosemary and thyme
1/3 c toasted pecans (optional)
Instructions
Melt butter in pot and saute onions and celery until onion is transparent. Stir in minced garlic cloves and cook for 1 minute.
Add stuffing mix to a large bowl and stir in sauteed veggie mixture, fresh herbs if using, and cranberries and optional pecans.
Whisk eggs into lukewarm chicken broth and stir into stuffing mixture. Mixture should be moist but not sopping wet!
Store in bowl tightly wrapped in fridge, if not ready to bake. The stuffing mixture can be kept like this for a few days. When ready, preheat oven to 375 and scoop into 12 greased muffin cups. Pat mixture down so they hold their shape while baking. Bake for about 30 minutes and serve.
Notes
See tips above for storing suggestions.
