Stuffing Muffins

Fellow home cooks, today we need to address the great stuffing conundrum. Do you cook it in the turkey or on the stove top? Our answer: neither. We prefer to bake ours in the oven. But the best part about this recipe is that we make it in individual portions--stuffing muffins, if you will.

INGREDIENTS

• ½ loaf crusty bread, cut into ⅓-inch cubes
• 6 tablespoons melted butter, divided
• 1 large sweet onion, diced
• 4 celery stalks, diced
• 2 garlic cloves, minced
• ½ cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage
• Salt and freshly ground black pepper
• 2½ cups turkey, chicken or vegetable broth

Directions:

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
2. In a large bowl, toss the bread with 4 tablespoons of the melted butter.
3. Pour the remaining 2 tablespoons melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
4. Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.
5. ...............................

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