Grandma's Stuffing Muffins are browned all around savory goodness. This recipe is enough to serve the muffins and a baked dish of stuffing, to please everyone. When we ask at the Thanksgiving table, "Which is your favorite part of the meal?", "Stuffing!" has always been the number one answer.
2 lbs. basic white bread, toasted and cut or broken into 1 inch pieces
12 tablespoons butter
4 onions, minced
2 ribs (whole) celery, diced fine
2 lbs of bacon or sausage, cooked and crumbled
4 cups turkey, giblet or chicken stock
3-4 tablespoons poultry seasonings
4 tablespoons fresh parsley,minced
2 cups cooked chestnuts, broken in small pieces (optional)
Cooked Giblets from one turkey or chicken, chopped fine (optional)
1-2 tablespoons Kosher salt
1 tablespoon ground black pepper
4 eggs, beaten
1. Melt the butter in a very large skillet or pan.
2. Add the celery and onions, cook over a medium high heat until the onions are translucent. Remove from heat and add the toasted bread and toss well.
3. Add the sausage or bacon, giblets, poultry seasonings, parsley, chestnuts, salt and pepper.
4. Using more or less stock, pour on gradually and toss until a nice moist stuffing is obtained . Taste and adjust seasonings before adding the eggs.
5. Add the beaten eggs and incorporate gently.
6. Pour into a well greased baking dish or well greased muffin tins.
7. Bake at 375º F until deep golden brown. Approximately 45 minutes for the baking dish and 30 minutes for the muffin tins.