Stuffing is great for more than just Thanksgiving and a good addition to your dinner during the week. My dad made these Stuffing Muffins for dinner last night and they went perfectly with some chicken. This is his recipe not mine so he deserves all the credit, but he was willing to let me snap some pictures and  wanted to share with TCC. Plus today is his birthday so why not share one of his original recipes! If you try making these, let me know how it goes in a comment and I’ll pass along the message!


Phillips’ Stuffing Muffins

Ingredients:

  • 9 Cups Bread (About 15 Slices)
  • 2 Cups Celery (Chopped)
  • 1 Apple (Cubed)
  • 1/2 Teaspoon Thyme
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Ground Rosemary
  • 2 Tablespoons Onion Flakes
  • 1/8 Teaspoon Ground White Pepper
  • 1/4 Teaspoon Cumin
  • 1/2 Teaspoon Seasoned Salt
  • 1/2 Cup Butter
  • 2 Tablespoons Olive Oil
  • 1 14 oz. Can Chicken Broth

Directions:

1.Preheat your oven to 350 degrees Fahrenheit. Grease a muffin pan and set aside.

2. Toast the slices of bread in the oven for about 10 minutes or until golden brown. You will want to flip them at 5 minutes so that both sides get toasted. Once toasted Cut the bread into cubes and throw them in a large bowl. Make sure that this bowl will be large enough to mix all the ingredients together in.

3. Chop the apple and celery and place them into the bowl. Two cups of celery well equal about six celery stalks once it is chopped.

4. Melt the butter in the microwave and stir together with the olive oil and chicken broth.  Stir in the spices. Drizzle about half of the dressing into the bread/apple/celery bowl and gently stir. Once that has been absorbed, drizzle in the rest of the dressing and stir again until coated. If you add it all at once, the bread may become too soggy.

5. Scoop the stuffing into the muffin pan. Bake at 350 for 35-40 minutes or until the stuffing is golden brown.

6. Scoop out of the muffin pan and serve! Yields about 18 Stuffing Muffins. The great thing about these is that more of the bread will get crunchy than it would if you made this in a normal 13×9 casserole dish. However, if you don’t want to use muffins, you can always make this in a larger dish.