Making stuffing muffins is a nice twist on the usual casserole dish. This recipe could also be baked as a single dish or stuffed in the turkey.
Makes 12 muffins
- 1 loaf seeded rye bread, cut into ½-inch cubes
- ½ pound thick cut bacon, diced
- 2 tablespoons butter
- 1 Vidalia onion, diced
- 2 large celery stalks, diced
- 1 tablespoon salt
- 1 tablespoon dried poultry seasoning
- 1 teaspoon black pepper
- 2½ cups chicken stock
- 2 eggs
Preheat oven to 375°. Grease a 12-muffin tin and set aside. Place bread cubes on a baking sheet and bake 10—15 minutes, or until well toasted. Place in a large bowl. In a large skillet, sauté bacon until crisp. Transfer to bread mixture with a slotted spoon. In the same skillet, melt butter over medium heat. Add onion, celery, salt, poultry seasoning, and pepper. Cook until tender, about 10 minutes. Add to reserved bread. Beat together chicken stock and egg and pour into bread mixture. Toss well and let sit for 15 minutes to allow bread to soak up liquid. Scoop into muffin tins using an ice cream scooper. Bake for 25—30 minutes, or until browned and set. Let cool briefly and turn out of the tin.