Stuffin Muffins
Oct 25, 2012 21:18:46 GMT -5
Post by PrisonerOfHope on Oct 25, 2012 21:18:46 GMT -5
Stuffin Muffins
1/4 lb. salted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped apple (cored but not peeled)
1 tsp. sage
1 tsp. thyme
1 tsp. oregano
8 cups herb stuffing cubes
3 eggs, beaten
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 oz. (1/2 stick) melted butter
1/4 - 1/2 cup chicken broth
Spray inside of a 12 cup muffin pan with Pam, or use cupcake liners.
In large frying pan, melt the stick of butter (cut into pieces); when melted, add the onions, stir in, then the celery, stir in, then the apple, stir in.
Sprinkle in sage, thyme, and oregano.
Saute for 5 minutes; move frying pan to cold burner.
In a large bowl mix the 8 cups of stuffing cubes with the beaten eggs, sprinkle in salt and pepper. Pour melted butter over the top and mix in, then the mixture from the frying pan.
Measure out 1/4 cup of chicken brother, and our over the top of the bowl. Mix everything with your hands.
Mixture should be softened, but not wet. If it's so dry that your muffins might fall apart after you bake them, mix in another 1/4 cup of chicken broth.
Using an ice cream scoop, full the muffin cups, and mound the tops by hand. Bake at 350 degrees for 25 minutes.
Can be served hot, warm, or at room temperature.
1/4 lb. salted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped apple (cored but not peeled)
1 tsp. sage
1 tsp. thyme
1 tsp. oregano
8 cups herb stuffing cubes
3 eggs, beaten
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 oz. (1/2 stick) melted butter
1/4 - 1/2 cup chicken broth
Spray inside of a 12 cup muffin pan with Pam, or use cupcake liners.
In large frying pan, melt the stick of butter (cut into pieces); when melted, add the onions, stir in, then the celery, stir in, then the apple, stir in.
Sprinkle in sage, thyme, and oregano.
Saute for 5 minutes; move frying pan to cold burner.
In a large bowl mix the 8 cups of stuffing cubes with the beaten eggs, sprinkle in salt and pepper. Pour melted butter over the top and mix in, then the mixture from the frying pan.
Measure out 1/4 cup of chicken brother, and our over the top of the bowl. Mix everything with your hands.
Mixture should be softened, but not wet. If it's so dry that your muffins might fall apart after you bake them, mix in another 1/4 cup of chicken broth.
Using an ice cream scoop, full the muffin cups, and mound the tops by hand. Bake at 350 degrees for 25 minutes.
Can be served hot, warm, or at room temperature.
