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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Stuffing made in a muffin pan. Good for those who like the crunchy outside! Ingredients:
3 slices pumpernickel bread |
2 slices rye bread |
2 slices white bread or 2 slices whole wheat bread |
1/4 cup butter |
1 stalk celery |
5 -7 fresh white mushrooms |
1/2 cup white wine |
fresh ground pepper |
3/4 cup grated gruyere cheese |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 cup crushed ice |
1 egg |
Directions:
1. tear up bread and toast lightly.
2. heat pan and melt butter.
3. dice celery & mushrooms.
4. saute celery & for 2 minutes.
5. add wine and spices and remove from heat.
6. add crushed ice to cool the mixture
7. scramble the egg and stir into the cooled mixture.
8. toss in the toasted bread bits and mix gently with your hands.
9. grease muffin tin or use teflon muffin tin.
10. fill tin
11. bake at 350 degrees for 35 minutes.
12. makes 1 dozen muffins.
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