Yield: 12 muffins
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- 8 T (1 stick) butter
- 1/2 c finely chopped onions
- 1/2 finely chopped celery
- 1/2 chopped apple (do not peel)
- 1 t powdered sage
- 1 t powdered thyme
- 1 t ground oregano
- 8 c herb stuffing (comes in cubes, or you can use plain bread cubes and add a quarter-teaspoon more of sage, thyme, and oregano)
- 3 eggs, beaten
- 1 t salt
- 1/2 t pepper
- 4 T melted butter (1/2 stick)
- 1/4 to 1/2 c chicken broth
Instructions:Preheat oven to 350 degrees.
Spray inside of muffin pan with Pam, or line with cupcake papers.
Melt butter in large frying pan. Then add chopped onions and stir. Add chopped celery and stir in. Add chopped apple and stir. Sprinkle in the ground sage, thyme, and oregano. Saute' this mixture for 5 minutes. Remove pan from heat.
In large mixing bowl, combine the 8 c of herb stuffing. If boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. Pour the beaten eggs over the top and mix in. Sprinkle on the salt and pepper. Mix them in. Pour melted butter over top and mix in. Add mixture from frying pan on top of that and stir.
Measure out 1/4 c of chicken broth. Mix in with hands. If mixture feels too dry, add more broth, 1/4 c. It should be softened, but not wet.
Use an ice cream scoop to fill your muffin cups, or a large spoon. Mound the tops of the muffins by hand.
Bake at 350 degrees for 25 minutes.
May be served hot, warm, or at room temperate.