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Stuffing Muffins picture

Stuffing Muffins

Stuffing muffins are a nice alternative to baked stuffing when serving roast turkey or chicken.

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Ingredients

  • 1 loaf of day or two-day old French or Italian bread (12 to 16 ounces)
  • 6 ounces bacon, finely diced
  • 6 tablespoons unsalted butter, plus more for greasing the pan(s)
  • 1 large yellow onion, finely chopped
  • 3 ribs celery, trimmed and finely chopped
  • 2 Fuji or other crisp, juicy apples, peeled, cored and finely chopped
  • 1 cup pecans or walnuts, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 2 cups low-sodium chicken stock

Makes about 24 muffins

Note:  You can make the muffins in advance and keep them in the refrigerator for up to 2 days, well covered in an airtight container, or freeze them for up to 3 months.  Reheat the muffins in a 350F oven for 7 to 10 minutes before serving.

  1. Tear the bread into small pieces and put the bread in the container of a food processor (you may need to work in batches.) Pulse the bread until you have coarse crumbs, no smaller than a pea and preferably slightly larger. Alternatively, cut the bread into small cubes about 1/4-inch in size.
  2. In a large dry skillet, fry the bacon over medium-high heat until crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a large bowl.
  3. Add the 6 tablespoons of butter to the bacon fat in the skillet. Add the onions and celery and sauté until just starting to brown, 6-8 minutes.  
  4. Add the apples, pecans or walnuts, thyme and sage and cook until the apples soften, about 3-5 minutes. Transfer the apple mixture to the bowl with bacon
  5. To the bowl also add the bread cubes and 1 1/2 cups of the stock. If the stuffing seems too dry, add more chicken stock or water (all of the bread should be wet). Taste the stuffing and add salt and pepper as desired.
  6. Grease each cup of a muffin tin with butter or spray them well with vegetable oil spray. Add some stuffing to each cup, pressing down so each one is compact.
  7. Bake the stuffing muffins for 20 minutes, or until a nice brown crust forms around each muffin but they remain soft in the center.
  8. Allow the muffins to cool for 5 minutes and then remove them with a small spatula. Serve hot.

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