“Stuffin” Stuffing Muffins

Let munchkins stir & scoop into muffin tins

Ingredients

• 10 cups dried bread crumbs

• 1/4 cup butter

• 1 cup red onion, diced

• 1 cup celery, diced

• 2 tbsp minced garlic

• 2 tsp ground sage

• 2 eggs

• 3 cups chicken broth

• 2 tbsps fresh parsley, chopped

• 1/2 tsp each salt & pepper

Directions

1. Preheat oven to 350 degrees.

2. Spray your muffin tin with non-stick cooking spray and set aside.

3. Over a medium-high heat, melt your butter in a frying pan, and begin to sauté your onion and celery until softened. Mix in your garlic, salt, pepper, and sage. Set aside for a few minutes to cool.

4. In a large mixing bowl, add your sautéed vegetables and seasonings into your bread cubes and fresh parsley.

5. In a separate bowl, whisk the two eggs into your broth and pour over your bread & vegetable mixture. Stir until everything is well combined and soaked through.

6. Scoop the mixture into the 12 muffin tins, press down, and then top some more until filled.

7. Bake in oven for 30-35 minutes or until they are crisped and golden brown. Let cool for 10 minutes before removing from muffin tin.

Adapted from Forkly