Thanksgiving is about family and friends gathering together to be grateful for one another, enjoy each other’s company and enjoy some fantastic FOOD!
If you are on side dish duty this year, check out this portion-controlled, yet AMAZING, version of baked stuffing muffins from purewow.com.
Makes 12 Servings
1/2 loaf crusty bread, cut into 1/2 cubes
6 tablespoons melted butter, divided
1 large sweet onion, diced
4 celery stalks, diced
2 garlic cloves, minced
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
Salt and freshly ground black pepper
2 1/2 cups turkey, chicken or vegetable broth
1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
2. In a large bowl, toss the bread with 4 tablespoons of the melted butter.
3. Pour the remaining 2 tablespoons melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
4. Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.
5. Pour the onion and celery mixture over the bread and toss well to combine. Add the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally.
6. Divide the stuffing evenly among the prepared muffin cups. Bake until the tops are golden brown and crusty, 20 to 25 minutes. Let cool 5 minutes before serving warm.
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