Stuffing Muffins

Baked in a Muffin Pan for easy portion control! This classic stuffing recipe with a twist is delicious. These muffins are one of the best ways to enjoy the best side dish on your holiday table. Run time for Stuffing Muffins: 3:00-7:30

Prep time: 15 minutes
Bake Time: 45 minutes

Total Time: 1 hour
Serving Size: 16 regular sized muffins or 6 Texas sized muffins

Featured Bakeware:

USA Pan ^® 12 Cup Muffin Pan

Ingredients

1 pound bread cubed and set out to dry (or use stale bread)
4 cups diced celery
4 cups diced onions
1 cup chicken broth
1 stick of butter
3 tsp. chopped fresh thyme
3 tsp. chopped fresh sage
1/4 cup chopped parsley
salt and pepper

Recipe Instructions

Preheat oven to 400 degrees. Melt butter in a skillet and add the thyme and sage. Sauté this with celery and onions until they're very soft. Pour the contents of the skillet over the bread cubes and mix thoroughly. Add chicken broth and parsley. Season with salt and pepper to your preference. Mix until moistened and able to form into a ball. Form into 16 evenly sized balls and place into the USA Pan 12 cup Muffin Pan. For bigger muffins you can use the USA Pan 6 cup Texas Muffin Pan. Bake for 30 minutes, until browned. Enjoy!