Recipe by Lainey39
This is a quick and crispy way to make stuffing the life of your Thanksgiving celebration. The recipe can be made ahead and warmed just before serving. This recipe will make 12 muffins.
Top Review by foodtvfan
Very tasty stuffing muffins. I used stuffing bread, canned chicken broth, and added one egg as suggested by another reviewer. I greased the muffin tin with recipe #181739, and used an ice cream scoop with a release lever to fill the muffin cups. I baked the muffins at 375 degrees Fahrenheit for 15 minutes because I was using a dark muffin tin. Served stuffing muffins with recipe #229671 to use up some leftover cooked chicken breast, and side dishes of mashed potatoes, peas and carrots and homemade cranberry sauce. Made for PRMR game.
- 1 lb bacon, chopped
- 2 onions, peeled
- 2 stalks celery, peeled
- 1 teaspoon poultry seasoning
- 1 large day-old challah (challah bread is recommended to help keep the muffins together)
- 1 cup chicken broth or 1 cup turkey broth
- 4 tablespoons butter
Directions See How It's Made
- Fry the bacon in a large saute pan until just brown and crispy.
- Remove with a slotted spoon and pour off excess grease from the pan.
- Coarsely chop the onions and celery and saute in the pan with the butter until soft and translucent.
- Add the poultry seasoning and stir for a minute or two.
- Return the bacon to the pan along with the cubed bread.
- Moisten with the turkey or chicken broth and stir well to combine.
- Add salt and pepper to taste.
- Allow to cool slightly while the bread absorbs the broth.
- Grease a muffin tin with butter.
- Scoop portions of the stuffing into 3-inch balls and place into each muffin cup.
- Bake at 400 degrees until the tops and sides are light brown, about 15-20 minutes, depending on your oven; this is just an estimate so watch closely!