Stuffin’ Muffins*
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I’ll put a photo in, I swear. Or, if someone wants to make them and take a photo, I’ll gladly accept.
Servings Prep Time
24“muffins” (or about 12 servings) 10-15minutes
Cook Time
28-40minutes
Servings Prep Time
24“muffins” (or about 12 servings) 10-15minutes
Cook Time
28-40minutes
Ingredients
Instructions
  1. Preheat oven to 400°.
  2. Cube loaf of bread.
  3. Toast cubes on a baking sheet about 10 minutes (you may need to do this in two batches — they should be in a single layer). Set aside in a large bowl.
  4. Decrease oven temp to 350°.
  5. Heat 2 Tbsp of the olive oil in a skillet over medium heat.
  6. Sauté onions, garlic, and celery until soft and beginning to caramelize.
  7. Add veggies to the bowl of bread cubes.
  8. Add seasoning. If you like more/different herbs than the recipe calls for, use those.
  9. Stir until well mixed.
  10. Add broth one cup at a time, stirring until well mixed. You want the mixture to be clumping together, but not soggy. (For “muffins” make the mixture a bit moister than you might normally — you really want them to hold together.)
  11. Bake in a greased baking dish for about 25 minutes OR in lined muffin cups for 18-20 minutes.