Herb Stuffing Muffins

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Cooking On the Side

On-the-Package Recipes R

This turned out to be an excellent way to prepare stuffing, for a few reasons. Foremost, it maximizes the crispy parts, which are my favorites. Also, the individual portions are easy to freeze – 

Did the muffins stay intact? Some yes, some no. I think I attempted to remove them while they were still a little too warm.   But they were still wonderful!!!

   

Herb Stuffing Muffins

Makes 14-16 muffins

INGREDIENTS:

1/2 cup (1 stick) butter, plus more for greasing muffin tin

1 cup chopped celery

1/2 cup chopped onion

1 teaspoon dried thyme leaves

3/4 teaspoon poultry seasoning

1/2 teaspoon seasoned salt

1/4 teaspoon ground black pepper

6 cups dry unseasoned bread cubes

2 cups chicken stock

DIRECTIONS:

Preheat oven to 375°F.

Melt butter in a large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.

Place bread cubes in a large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into generously greased muffin tins, pressing down so each cup is well-filled.

Bake for 25-30 minutes or until heated through and lightly browned
.