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TARA KUCZYKOWSKI’S STUFFING MUFFINS RECIPE
Yield: 18 “stuffins.”
Ingredients
3 stalks celery, chopped
4 medium yellow onions, chopped
1 tablespoon butter
1 loaf bread
3 medium eggs, lightly beaten
1/2 cup milk
3 tablespoons dried parsley*
3 cups chicken or turkey stock
Salt
Pepper
*Editor’s Note: We love fresh parsley flavor, so we substituted two tablespoons of fresh parsley.
Preparation
1. Sauté the celery and onion in the butter over medium heat, until they turn translucent and caramelize. It pays to take your time with this step, because this is what really makes for a flavorful stuffing.
2. Meanwhile, toast each piece of bread. Tara uses a wheat bread, but you can use whatever your family likes best.
3. Chop the toasted bread up into cubes. In a large bowl, add the celery and onion mixture and the parsley. Salt and pepper the mixture to taste.
4. Lightly beat the eggs with the milk, and pour over the top of the bread mixture. Add some of the chicken/turkey stock and start to mix everything together with a large spoon. Keep adding the stock until everything is moistened—wet but not soupy (you may not need to use all the stock).
5. Give the muffin pans a light misting of non-stick spray. Fill each cup with stuffing.
6. Bake at 350°F for about 60 minutes. If you prefer a stuffing that’s a little more moist, cover with aluminum foil for the first 45 minutes.
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