Categories: Muffins
Ingredients
- 4 ounces salted butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped apple
- 1 teaspoon powdered sage
- 1 teaspoon powdered thyme
- 1 teaspoon ground oregano
- 8 cups herb stuffing (the kind in cubes that you buy in the grocery store - you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano)
- 3 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces melted butter
- 1/4 to 1/2 cup chicken broth
Directions
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Preheat oven to 350 degrees F., rack in the middle position.
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Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers.
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Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stove top to melt the butter.
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Once the butter has melted, add the chopped onions. Give them a stir.
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Add the chopped celery. Stir it in.
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Add the chopped apple and stir that in.
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Sprinkle in the ground sage, thyme, and oregano.
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this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner.
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In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!)
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Pour the beaten eggs over the top of the herb stuffing and mix them in.
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Sprinkle on the salt and the pepper. Mix them in.
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Pour the melted butter over the top and mix it in.
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Add the mixture from your frying pan on top of that. Stir it all together.
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Measure out 1/4 cup of chicken broth.
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Wash your hands.
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Pour the 1/4 cup of chicken broth over the top of your bowl. Mix everything with your hands.
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Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another 1/4 cup of chicken broth.
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Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand.
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Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes.