Recipe: Stuffin Muffins
Thanks to Rebecca Wensel for passing this along...
½ stick butter
½ loaf of bread
½ sweet onion
2 stalk celery
mushrooms to taste
½ tube of meat (breakfast sausage in the tube)
1 cup chicken broth
Seasonings: pepper, garlic powder, poultry seasoning, celery salt – all to taste.
Melt butter in skillet, soften celery & onion then add mushrooms. Remove from heat and put in separate bowl then brown meat in same skillet. Combine in same bowl.
Cube bread (to dry breadput on oven rack at 225 for about an hour), add the seasoning mix you just made, add egg and gradually add broth. Stir and mix everything up.
Put in muffin tin and dot with butter (or a quick pump from the spray butter) and cook at 350 degrees for 45 to 50 minutes.
Each muffin should have a crispy top, if it is still too squishy after 45 minutes leave in and just watch until top is browned.
Top with gravy and reheat for about 5 minutes.
Makes 12 muffins.