Stuffin’ Muffins

In the south, we eat dressing. For this recipe Dressing Muffins just doesn’t have a good ring to it, so we’re calling these Stuffin’ Muffins. Yes much better! These are so simple to make. If you don’t have a large gathering that requires a full pan of Southern Cornbread Dressing , this is a good alternative. It’s even perfect for everyday meals.

1 tbs Butter
1/4 c Celery, diced (2 stalks)
1/4 c Onion, diced (half large onion)
1 box Stove Top Stuffing (any flavor)
1 c Chicken Stock
1 large Egg, lightly beaten
Dash Salt and Black Pepper

In a small skillet add 1 tbs butter, diced celery and onions, salt and pepper and saute until translucent. Preheat your oven to 350 degrees.  In a small mixing bowl add contents of 1 box of Stove Top Stuffing, add the sauteed vegetables and butter, chicken stock, and egg. Mix well to combine.  Spray 6 trays of a muffin tin and add stuffing mic, about 4 tbs to each section.  Makes 6 muffins. Cook 350 degrees 13-15 minutes, or a little longer if you prefer more of a crunch.


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