Stuffin Muffins

I love Stove-Top, and I was looking for a "easy" replacement.  I love this recipe because it has the crunchy edges.  You can, however, end at step 6, removing the egg entirely from the recipe and have regular stuffing!

And guess what?  The spices makes 1 T poultry seasoning.

Stuffin Muffins

makes 12 muffins

*inspired by Rachael Ray*

Ingredients:

4T butter

1 bay leaf

1 t celery seed

1 large onion, diced
2 garlic cloves

salt and pepper to taste

2 t sage

1 1/2 t thyme
3/4 t ground rosemary
1 t oregano

1/2 t nutmeg

8 c breadcrumbs

2c chicken stock

2 eggs, beaten

Directions:

1. Preheat oven to 350*

2.  Preheat a large skillet over med heat, add olive oit and 1/2 the butter. 

3.  When melted, add the bay leaf, vegetables

4.  Add seasonings, cook vegetables until softened, about 10-15 minutes

5.  Add bread cubes, toss to combine

6.  Add just enough stock to moisten bread cubes

7.  Stir in eggs

8.  Line muffin tin and spray with Pam

9.  Fill the muffin cups, removing bay leaf as coming across it

10.  Bake until set and crisp, 10-15 minutes

Variations:

Feel free to add your favorite stuffing ingredients, this is a very forgiving recipe.