Stuffing Muffins

I LOVE everything about Thanksgiving, the food, the family, the memories. I believe that we need a little bit of Thanksgiving all year round. So in honor of one of the tastiest holidays of the year I like to make my Stuffing Muffins all the time! These wonderful muffins combine everything I love about stuffing, lots of celery and onions and very crunchy bread crumbs. Since you cook them in muffin tins it makes the stock absorb easier and allows the tops of the muffins to get nice and crunchy while the bottoms are soft and more reminiscent of traditional stuffing. They are so tasty and allow you to enjoy a little bit of Thanksgiving any time you want! I have a habit of freezing any bread that we don't use and this is one of those recipes that make me happy I have that go to loaf in the freezer. So if you have your own bread in the freezer take it out the night before you plan to make these muffins and toast in the oven to dry it out well. If you don't have that day old bread don't fret, any of your favorite bread will work in this recipe, my favorite is a good sourdough. I also like to use half and half for the bread crumbs mixing my own toasted bread and store bought dried cornbread crumbs with Italian seasoning mixed in, so get creative and make your own special muffins!


Stuffing Muffins
1 1/2 sticks butter 
1 1/2 cup chopped celery
1 cup chopped onion
1 teaspoon dried thyme leaves 
1/2 teaspoon poultry seasoning
3/4 teaspoon seasoning salt
1/4 teaspoon pepper
1 teaspoon Italian seasonings
7 cups dried bread crumbs 
2 cups Chicken stock (I love to make my own stock but if you aren't into boiling the bones to make it make sure you use a low sodium broth for this recipe)


1. Preheat oven to 350.
2. Melt the butter in a large skillet on medium heat, add celery and onion and cook until transparent, about 5 minutes. Stir in thyme, poultry seasoning, seasoned salt, pepper, and Italian seasonings.
3. Place bread crumbs in a large bowl, add celery mixture and broth. Toss gently until well blended. Spoon a generous amount in greased muffin tins pressing down so each cup is well filled.
4. Bake for about 30 minutes or until the tops are lightly browned and the bottoms are formed well.


Enjoy!!!!!