Thanksgiving Stuffing Muffins

Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.

• Ready In: 40 mins
• Yields: 36 muffins

Ingredients

• 1  onion, finely chopped
• 1 1⁄2 cups  chopped celery
• 3  carrots, finely chopped
• 1⁄2 cup  chopped fresh parsley
• 4  eggs
• 1  cup  chicken stock
• 9  cups  soft bread cubes
• 2  teaspoons salt
• 2  teaspoons dried sage
• 1  teaspoon ground sage
• 1  teaspoon dried thyme leaves
• 12  ounces raisins
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Pre-heat oven to 375.
2. Saute onions, carrots and celery in 10"skillet until tender.
3. Mix all ingredients in a large mixing bowl.
4. Spray muffin tins with Pam.
5. Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
6. Bake for 25 minute or until crisp on top.