STUFFED MUFFINS RECIPES

Steps:

• Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
• Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
• Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
• Add butter; when melted add shallots, celery, parsley, sage, Bell’s seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
• Remove from heat and let cool a few minutes.
• In a medium bowl, combine chicken broth and egg.
• In a large bowl add bread and combine with sauteed vegetables.
• Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.
• Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate).
• If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.

Steps:

• Preheat oven to 375 degrees F.
• Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.