Please Pass the Stuffing Muffins
Crispy on the outside, soft and speckled with flavorful goodness on the inside. There really isn’t anything to dislike about the stuffing muffin. Try ‘em out on your Thanksgiving guests this year and prepare for the compliments to roll into the new year. :)
INGREDIENTS:
2 loaves of bread (about 14 cups), cut into 1-inch cubes (use what you’ve got, but if you’re buying bread just for this I prefer a crusty french loaf)
6 tablespoons olive oil
2 teaspoons salt
½ teaspoon pepper
1 onion, chopped
2 celery stalks, diced
4 garlic cloves, minced
½ cup dried cranberries
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
2 teaspoons sage, minced
4 eggs, whisked
2 cups veg stock
extra oil, or butter, for pan
LET’S COOK:
Preheat oven to 400°F. Set your bread on a large baking sheet (need a new sheet? this one is great). Drizzle 4 tablespoons olive oil, 1 teaspoon of salt, and ¼ of a teaspoon of pepper over the cut bread and bake in the oven until slightly dry, about 10 minutes.
While the bread is crisping, heat a large sauté pan (link) over a medium heat and add in remaining olive oil. Sweat the onions with a touch of salt, then add the celery, garlic, cranberries, and herbs. Cook until the celery is soft, about 5 minutes.
In a very large mixing bowl combine the bread cubes, vegetables, 1 teaspoon salt, ¼ teaspoon pepper, eggs, and vegetable stock. Mix until everything is slightly wet and well combined.
Generously coat the muffin tin in oil or butter and fill each muffin cup evenly. Apply pressure to each muffin to pack them in and to form the tops into a traditional muffin shape.
Bake for 30 minutes or until the top is crispy and the sides are golden brown.
[SERVES 12]
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