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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This recipe is great for stuffing and it's an easy clean up! We love this at Thanksgiving and vegetarians and meat-eaters alike love my veggie twist on it. Ingredients:
2 cups butter |
1 bunch celery |
1 medium onion |
2 (8 ounce) bags seasoned stuffing mix |
1/2 pan cornbread (left out 2 days) |
2 (8 ounce) packages saltine crackers |
2 -3 tablespoons ground sage (to taste) |
1/2 tablespoon pepper (to taste) |
1 (16 ounce) carton vegetable broth |
2 -3 large eggs |
Directions:
1. Pre-heat oven to 350°.
2. On stove, melt butter, add chopped celery and onion. Cook until translucent.
3. In a large bowl combine bag of stuffing mix, crumble saltines & cornbread.
4. Mix together and add sage & pepper.
5. Put onion & celery mixture into bowl with 1 carton vegetable broth and eggs until mixture is soggy/soupy.
6. Spray muffin tins with non-stick spray and with an ice cream scoop, spoon out mixture into the tins.
7. Bake at 350° for 30 minutes, until slightly crispy on the top and sides, but moist in the middle.
8. Optional: For a sweeter stuffin’ muffin add 1/2 cup of dried cranberries.
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