A Thanksgiving Recipe: Stuffing Muffins

Stuffing  Muffins

What you need:

1/2 pound bacon, chopped

8 tablespoons butter

2 onions , peeled

2 stalks of celery, peeled  

1 large loaf of day old challah bread

1 cup chicken or turkey broth

1 teaspoon poultry seasoning

salt and pepper

What you do:

Fry the bacon in a large sauté pan until just brown and crispy. 

Coarsely chop the onions and celery and sauté in the pan with the butter until soft and translucent. Add the poultry seasoning and stir for a minute or two.  Add 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. Butter the muffin tin.  Use an ice cream scoop or just form portions of the stuffing into 3 inch balls and place portions in each muffin cup. 

Bake at 400 degrees until the tops and sides are light brown. Can be made ahead and warmed just before serving.