Homemade Stuffing Muffins {Stuffins}

I’m attributing these stuffing muffins totally to an “OMG, I am such an idiot” moment I had yesterday. You know, the ones where you literally smack yourself in the forehead and say out loud, “How did I manage to screw that up?!?”

I had scheduled an appearance on Good Day Columbus several weeks ago, but apparently I failed to pencil it in on my calendar. I’ve been operating under the assumption that I was booked for next Wednesday, so when I got the email yesterday at 5:34pm saying that I needed to arrive at 7:45am for an 8:15am appearance — with a Thanksgiving dinner dish in hand — well, I was in full-blown panic mode.

Luckily, after a quick pantry check, I realized I had all of the ingredients to make a traditional stuffing if I substituted chicken stock for my usual more labor-intensive homemade turkey stock.

But somehow stuffing just seemed kind of blah… How could I jazz it up a bit?

That’s when I hit on the idea of these adorable little stuffing muffins, or “stuffins” as Andy Dominianni, FOX 28 news anchor, dubbed them! Not only do these little preportioned stuffins taste delicious, but you can easily customize them with different ingredients for picky eaters — and what little one wouldn’t rather eat a stuffin than a blob of regular stuffing?

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Homemade Stuffing Muffins {Stuffins}

Yield: 18 "stuffins"

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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Ingredients

• 3 stalks celery, chopped
• 4 medium yellow onions, chopped
• 1 tablespoon butter
• 1 loaf bread, toasted
• 3 medium eggs, lightly beaten
• 1/2 cup milk
• 3 tablespoons dried parsley
• 3 cups chicken or turkey stock
• salt
• pepper

Instructions

1. Saute the celery and onion in the butter over medium heat until they turn translucent and caramelize. It pays to take your time with this step, because this is what really makes for a flavorful stuffing.
2. Meanwhile, toast each piece of bread in a full loaf. I usually use a wheat bread, but you can use whatever your family likes best.
3. Chop the toasted bread up into cubes. Add the celery and onion mixture and dried parsley. Salt and pepper the mixture good. Lightly beat the eggs with the milk, and pour over the top. Pour some of the chicken or turkey stock over the top, and start to mix everything together with a large spoon. Keep adding stock until everything is moistened (wet but not soupy) -- you may not need to use it all.
4. Give your muffin pans a light misting of non-stick spray, and fill each cup with stuffing.
5. Bake at 350 degrees for about 60 minutes. If you prefer a stuffing that's a little more moist, cover with aluminum foil for the first 45 minutes.

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