Prep 20 mins
Cook 15 mins
This is a quick and crispy way to make stuffing the life of your Thanksgiving celebration. The recipe can be made ahead and warmed just before serving. This recipe will make 12 muffins.
- Fry the bacon in a large saute pan until just brown and crispy.
- Remove with a slotted spoon and pour off excess grease from the pan.
- Coarsely chop the onions and celery and saute in the pan with the butter until soft and translucent.
- Add the poultry seasoning and stir for a minute or two.
- Return the bacon to the pan along with the cubed bread.
- Moisten with the turkey or chicken broth and stir well to combine.
- Add salt and pepper to taste.
- Allow to cool slightly while the bread absorbs the broth.
- Grease a muffin tin with butter.
- Scoop portions of the stuffing into 3-inch balls and place into each muffin cup.
- Bake at 400 degrees until the tops and sides are light brown, about 15-20 minutes, depending on your oven; this is just an estimate so watch closely!
Very tasty stuffing muffins. I used stuffing bread, canned chicken broth, and added one egg as suggested by another reviewer. I greased the muffin tin with Simple Spreadable Butter, and used an ice cream scoop with a release lever to fill the muffin cups. I baked the muffins at 375 degrees Fahrenheit for 15 minutes because I was using a dark muffin tin. Served stuffing muffins with Breaded Turkey or Chicken Parmesan to use up some leftover cooked chicken breast, and side dishes of mashed potatoes, peas and carrots and homemade cranberry sauce. Made for PRMR game.
I made these today since I had some bread left over that I baked that was going stale. I scaled it down to 6 to fit the amount of bread I had. The taste was great, but the only problem was the muffins didnt stay together very well, maybe next time I'll add an egg to bind. It took about 15 minutes for the muffins to be done. Over all a very good recipe!