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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a quick and crispy way to make stuffing the life of your Thanksgiving celebration. The recipe can be made ahead and warmed just before serving. This recipe will make 12 muffins. Ingredients:
1 lb bacon, chopped |
2 onions, peeled |
2 stalks celery, peeled |
1 teaspoon poultry seasoning |
1 large day-old challah (challah bread is recommended to help keep the muffins together) |
1 cup chicken broth or 1 cup turkey broth |
salt |
pepper |
4 tablespoons butter |
Directions:
1. Fry the bacon in a large saute pan until just brown and crispy.
2. Remove with a slotted spoon and pour off excess grease from the pan.
3. Coarsely chop the onions and celery and saute in the pan with the butter until soft and translucent.
4. Add the poultry seasoning and stir for a minute or two.
5. Return the bacon to the pan along with the cubed bread.
6. Moisten with the turkey or chicken broth and stir well to combine.
7. Add salt and pepper to taste.
8. Allow to cool slightly while the bread absorbs the broth.
9. Grease a muffin tin with butter.
10. Scoop portions of the stuffing into 3-inch balls and place into each muffin cup.
11. Bake at 400 degrees until the tops and sides are light brown, about 15-20 minutes, depending on your oven; this is just an estimate so watch closely!
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