This tasty variation on classic stuffing makes great use of leftover bread. Adapted from my recipe for the Phantom Gourmet television show.
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 12-15 muffins
1 loaf (1 ½ lbs) sliced whole wheat bread
1 ½ tsp Italian seasoning
Salt and pepper to taste
6-8 strips bacon
1 small (pool ball size) onion, ¼ inch dice
3 stalks celery, ¼ inch dice
1 apple, cored, ¼ inch dice
2 eggs, whisked
1-2 cups chicken stock
½ cup chopped parsley
Preheat your oven to 350F. Line a muffin pan with muffin cups, or spray with cooking spray. Cut the loaf of bread into cubes about ½” across. Place bread cubes in a large bowl, sprinkle with Italian seasoning, salt and pepper and stir to combine.
Slide muffin pan into the oven and bake for 30 minutes or until muffins are crisp on the outside.
Serve as a side dish with your favorite oven baked meal. Roast fowl are a natural.
Variations: Add raisins, chopped apricots, toasted nuts, and other fun things to Stuffing Muffins.
Served up by Tod Dimmick