Stuffin’ Muffins

by on November 7, 2017

Click here for a larger picture of Stuffin' Muffins
12 Servings
Bread
collxtgsg, collxpatpotluck, fdquickcoll, fdbrunchcoll, stuffing, thanksgivingcollxthanksgiving, collxfdquick, contains-white-meat, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy

Chicken stock
Cubed stuffing mix
Butter
Bay leaf
Fresh parsley
Extra virgin olive oil
Ribs celery
Yellow onion
Apples
Poultry Seasoning
Salt and pepper

Always wash fruits and vegetables before using: Preheat oven to 375 degrees F. Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use a disher to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove muffins to a platter and serve hot or room temperature.

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