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Homemade stuffing baked in muffin pans.
Toast the bread slices using your preferred method until nicely browned. Then cut bread into cubes. Place in a large bowl and set aside.
Preheat oven to 350 F. Spray a 12-count muffin tin with non-stick spray and set aside.
Melt the butter in a saucepan over medium heat. Add the onion, celery, mushroom and garlic and saute until soft, about 5 minutes. Remove pan from heat.
Add the eggs and chicken broth to the bread cubes and toss until everything is mixed in. Stir in the cooked vegetables, salt, pepper and sage.
Press about 1/3 cup of the mixture into each hole in your muffin tin. Bake 25 minutes at 350 F. Serve hot.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!