Thursday, November 21, 2013

Stuffing Muffins

So I'm sort of in a Thanksgiving slump this year.  As hard as I tried, I just could not find a time to host my annual Friendsgiving.  As excited as I am to be getting married in 16 days (but who's counting), I was feeling pretty blue that due to so many wedding related activities and trips home, I just couldn't work it out.

Fortunately, my office mates decided to have an office-giving, so I still got to cook some festive food and enjoy a plethora of carbohydrates, which made for a particularly challenging afternoon of meetings and emails.

These Stuffing Muffins turned out great.  I went with a classic herb mixture and a good, crusty italian bread.  The key is letting the bread get slightly stale, then drying it out in the oven.  The dryer the bread, the more moisture it absorbs!  I even made these in advance and reheated them on "warm" in the crock pot and they stayed crispy and fresh.  Enjoy!

* 10 c. Italian bread, cubed (I used one big round loaf)
* 2 tbsp. butter
* 1.5 c. onions, chopped
* 1 c. celery, chopped
* 1 tablespoon sage, minced
* 1 tablespoon thyme, minced
* 2-3 c. chicken stock, warm
* 1 egg

Preheat oven to 400.  Add bread cubes to oven and toast 5-8 minutes, until slightly dry.  Remove from oven, set aside, and reduce oven temperature to 350.

Meanwhile, heat a saute pan over medium heat and add butter.  When butter is melted, add onions and celery and saute until translucent, 8 minutes or so.  When the onion mixture is done, season generously with salt and pepper and add thyme and sage.  Add the onion mixture to the bread cubes, as well as the egg and chicken stock (start by adding 1 cup, stir, then add a second, until the bread is all moist but not soggy).  Stir well to combine, then set aside for 30 minutes and let the bread soak up the moisture.  Spray muffin generously with cooking spray, then scoop stuffing into pans.  Bake for 30 minutes, or until lightly golden brown.  Cool for at least 10 minutes before removing from the pan.  Enjoy!

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