Stuffin Muffin

Is it stuffing or dressing in your house? I was always taught its stuffing if it was cooked inside the turkey, but it was dressing if it was cooked in a separate dish. (although we just called it stuffing) So technically I suppose its dressing muffins… but that just sounds lame! 

Last year I had seen this tip about cooking your stuffing in muffin tins. I thought it was kind of interesting so last year I cooked it for my family, and we tried it. We loved it. like… LOVED it! so much so that there were no leftovers by the next day at lunch! (my brother in law was pretty mad when he came home from snowmobiling and they were all gone! haha) I have since made them twice- just because!

Stuffin Muffins

3 Tbs Butter or olive oil- or more if it starts to look dry. 

2 large yellow onions (about 1 pound), diced

4 large stalks celery, diced (or more if desired

3 medium carrots, grated or chunked

4 cloves garlic, minced

1 tsp Salt and pepper

A few shakes of some chili powder (not much- just a little flavor)

Optional herbs- I don’t like them but thats just a personal preference! 

1/4 cup finely chopped fresh sage leaves 

Leaves from 4 sprigs fresh thyme

1 can cream of chicken soup

1 can chicken broth

a few spoonfuls of sour cream (optional) 

Saute these ingredients together- you can even do this ahead of time and store in the fridge- (less stress on thanksgiving!) 

Mix sautéed veggies, cream of chicken, and sour cream together. Then stir in bread crumbs until mixed fairly well. 

Pour broth over top of mixture, while stirring often. 

Place mixture in greased muffin tins and cook for 30-45 minutes depending on size of muffin tins. (They shouldn’t be mushy and soggy.) 

Enjoy smothered in gravy! or just plain… they are that good! 

Ps. This recipe is very easily changed depending on amounts of stuff you want. Adding more or less of anything won’t hurt it. And sometimes I have had to add more cream of chicken or chicken broth depending on the time I made it.