Ingredients
-
12
-
1/4
-
1
-
2
-
1/2
-
1/2
-
1
-
2
-
3
-
1
-
-
-
-
-
Directions
Stuffin’ Muffins from Scratch,My favorite part of a Thanksgiving meal is the stuffing!! This recipe came about when I saw Rachael Ray make hers and I figured they would be great using my family stuffing recipe. I have made this by using muffin tins or free-forming balls onto a baking sheet. The latter works great when you want to get a lot done at one time or don’t have enough muffin tins; just make sure you make them tight enough that they won’t fall apart while baking. This is also a great recipe if you want to just make regular stuffing. Enjoy!!,So good and people loved their individual portions! I added a couple andouille sausages, cut in small pieces.,My favorite part of a Thanksgiving meal is the stuffing!! This recipe came about when I saw Rachael Ray make hers and I figured they would be great using my family stuffing recipe. I have made this by using muffin tins or free-forming balls onto a baking sheet. The latter works great when you want to get a lot done at one time or don’t have enough muffin tins; just make sure you make them tight enough that they won’t fall apart while baking. This is also a great recipe if you want to just make regular stuffing. Enjoy!!
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Over Medium Heat, Saut Onions and Celery in Butter Until Tender and Translucent. |
|
3
Done
|
Turn Off Heat and Add Spices. |
|
4
Done
|
in a Large Bowl, Combine Bread Cubes and Veggie Mixture; I Recommend Using Your Hands. |
|
5
Done
|
Slowly Add Broth Until Bread Is Moist, but not Soupy. It May Take All the Liquid but It Also May Not. |
|
6
Done
|
With Your Hands, Take Stuffing and Make Balls Roughly the Size of You Muffin Tin and Lightly Pack Like You Would a Snowball. Place Into Tin or on Baking Sheet. |
|
7
Done
|
Bake For 25 Minutes or Until Tops Are Crispy. |
