Wednesday, November 7, 2012

Parmesan Stuffing Muffins

I can hardly contain my excitement about these little stuffing "muffins"!  They are exactly what I had hoped they'd be ... which rarely happens.  Let me explain, I love, love, love stuffing ... however, I do not enjoy the wet, dense, mushy stuffing.  I have a texture issue, so no matter how yummy it tastes, I just can't handle the "mush" style.  I saw these "muffins" on Pinterest and decided to recreate them sans recipe because most of the recipes I read used a ton of butter.  I was worried.  Many reviews said the trouble with stuffing muffins is that they don't stick together well, and I refused to use an egg (not the texture I was going for...).  I thought I might end up with a dry, crumbly mess.  Instead, I got perfection (in my little stuffing-mind).  Seriously, when does this ever happen?!  These "muffins" are flavorful, super crunchy all over the top, and perfectly moist on the inside.  This will be my absolute favorite treat to bring along to Thanksgiving dinner.
Best (holiday) dishes and yummy (turkey) dreams!


Parmesan Stuffing Muffins
-Little Mommy
Makes approximately 8 muffins

3-4 c. bread, cubed (I used a combination of a multigrain baguette and a white artisan loaf)
1/2 c. onion, diced
1/2 c. celery, diced
optional: 1/2 c. diced mushrooms
1 Tbsp. olive oil, or butter
1/2 tsp. poultry seasoning
1/4 tsp. salt, pepper
optional:  fresh herbs of your choice
1 1/2 - 2 c. chicken stock
1/3 - 1/2 c. parmesan, shredded

Preheat the oven to 350 degrees.
1.  Spread the bread crumbs out on a baking sheet and toast them in the oven until they are dry.
2.  Place the bread crumbs in a large bowl and set aside.
3.  In a small pan, saute the onion, celery, and mushrooms in butter or olive oil until tender.
4.  Add the onion mixture to the bowl of bread cubes.
5.  Sprinkle the seasonings and herbs over the bread mixture.
6.  Add the stock and cheese.  Mash the ingredients with your hands to be sure the bread soaks up the liquid and the ingredients are thoroughly mixed.
7.  Spray a muffin tin with nonstick spray.
8.  Take a handful of the mixture and press it firmly down into the muffin tin.  
9.  Repeat until all of the mixture is inside of the muffin tins.  Bake for 25-30 minutes, or until the tops are crispy and browned. 

Enjoy alone or with gravy!  

Click here to see where I shared this recipe.

Thanks for reading, loves xo


Cindy said...

I just found your blog and have pinned several recipes I must try. These little delights look perfect. I love stuffing but like mine on the crisp side. I can't wait to try these. Thanks for sharing.

Miz Helen said...

I can't wait to try this awesome recipe, it looks delicious! Hope you have a fantastic weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Aunt B said...

What a pretty presentation and a nice recipe too. Thank you for sharing it.