Stuffin' Muffins from Scratch |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My favorite part of a Thanksgiving meal is the stuffing!! This recipe came about when I saw Rachael Ray make hers and I figured they would be great using my family stuffing recipe. I have made this by using muffin tins or free-forming balls onto a baking sheet. The latter works great when you want to get a lot done at one time or don't have enough muffin tins; just make sure you make them tight enough that they won't fall apart while baking. This is also a great recipe if you want to just make regular stuffing. Enjoy!! Ingredients:
12 cups dry bread cubes |
1/4 cup butter, melted |
1 small onion, chopped |
2 celery ribs, chopped |
1/2 teaspoon thyme |
1/2 teaspoon pepper |
1 teaspoon sage |
2 teaspoons poultry seasoning |
3 cups chicken broth or 3 cups vegetable broth, heated |
1 egg, beaten |
Directions:
1. Preheat oven to 350.
2. Over medium heat, sauté onions and celery in butter until tender and translucent.
3. Turn off heat and add spices.
4. In a large bowl, combine bread cubes and veggie mixture; i recommend using your hands.
5. Slowly add broth until bread is moist, but not soupy. it may take all the liquid but it also may not.
6. With your hands, take stuffing and make balls roughly the size of you muffin tin and lightly pack like you would a snowball. Place into tin or on baking sheet.
7. Bake for 25 minutes or until tops are crispy.
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