Stuffing Muffins

Stuffing Muffins 

olive oil spray
12 ounces whole wheat French bread, cut into small cubes (9 1/4 oz if dried)
3 ounces diced pancetta
1 tablespoon unsalted butter
3 shallots, minced
3 large stalks celery, minced
2/3 cup chopped parsley
10 fresh sage leaves, minced
3/4 teaspoon Bell's Seasoning
1/4 teaspoon salt
1 large egg, beaten
1 3/4 cups chicken broth

- Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
- Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
- Add butter; when melted add shallots, celery, parsley, sage, Bell’s seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
- Remove from heat and let cool a few minutes.

- In a medium bowl, combine chicken broth and egg.
- In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.

- Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate). If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.

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