Cranberry-Orange Muffin Stuffing |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a Rachael Ray recipe that I have adjusted slightly to taste. I saw this on 30 minute meals and HAD to try it. I love the slight sweetness in this skillet stuffing that you don't get from a box or using bread. If you use the jumbo muffins like the ones from the bakery, 2 will be enough. If you use muffins made in a standard size muffin pan, you will need 4. I've also made this with corn muffins, and it is equally as good! Ingredients:
1 tablespoon extra virgin olive oil |
2 tablespoons butter |
1/4 cup celery, chopped |
1 medium onion, chopped |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
4 cranberry orange muffins |
1 teaspoon dried parsley or 1 teaspoon basil or 1 teaspoon thyme |
1 cup chicken broth (more or less to desired texture) |
Directions:
1. Heat olive oil and butter in a medium skillet over moderate heat.
2. Add the celery and onion, and saute until tender.
3. Season with salt and pepper.
4. Crumble the muffins into the pan and combine with the vegetables.
5. Add herb of choice and chicken broth.
6. Cook stuffing 5 minutes, stirring occasionally. Serve immediately.
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