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Stuffin' Muffins

A very good way of providing stuffing in serving sized, easy to transport, pieces.
Servings: 1 dozen muffins
Author: Joanne Fluke, from Cinnamon Roll Murder

Equipment

  • 12-cup Muffin Pan.

Ingredients

  • 4 oz salted butter (one stick)
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup chopped apple (core, but do not peel before chopping)
  • 1 tsp powdered sage
  • 1 tsp powdered thyme
  • 1 tsp ground oregano
  • 8 cups herb stuffing (store-bought, or use plan bread cubes and add a quarter teaspoon more of ground sage, thyme, and oregano)
  • 3 eggs beaten
  • 1 tsp salt
  • ½ tsp black pepper (freshly ground is best)
  • 2 oz melted butter (½ a stick)
  • ¼ to ½ cup chicken broth or water
  • honey (optional, to taste)
  • dried cranberries (optional)

Instructions

  • Preheat the oven to 350F, rack in middle position
  • Spray the inside of the muffin pan cups with non-stick cooking spray, or line them with cupcake papers.
  • In a 10-inch or larger frying pan, add the stick of butter, cut in 4 to 8 pieces. Heat the pan over medium heat to melt the butter.
  • Once the butter has melted, add the chopped onions, and give them a stir.
  • Add the chopped celery, and stir it in.
  • Add the chopped apple, and stir it in.
  • Sprinkle in the ground sage, thyme, and oregano.
  • Sauté this mixture for 5 minutes. Then remove the pan from the heat.
  • In a large mixing bowl, combine the herb stuffing. (If store-bought stuffing has a separate herb packet, sprinkle it over the top of the mixture in your frying pan.)
  • Pour the beaten eggs over the top of the herb stuffing, and mix them in.
  • Sprinkle on the salt and pepper, and mix them in.
  • Pour the melted butter over the top, and mix it in.
  • Add the mixture from your frying pan to the mixing bowl ingredients.
  • If using, add the honey and cranberries, and stir them in.
  • Pour the chicken broth over the top of your bowl ingredients, wash your hands, and then mix everything with your hands.
  • Feel the resulting mixture. It should be softened, but not wet. If you think it's so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth.
  • Once your Stuffin' Muffin mixture is thoroughly combined, move the bowl close to the prepared muffin pan, and go wash your hands again.
  • Use an ice cream scoop or a large spoon to fill your muffin cups. Mound the tops of your muffins by hand.
  • Bake the Stuffin' Muffins at 350F for 25 minutes.

Notes

You can use Fuji, Granny Smith, or Gala apples.