Stuffin Muffins
Written By: Tod Dimmick, cookbook author and editor of

This could be called the perfect side dish.

All your favorite stuffing ingredients served in a crispy-on-the-outside, moist-on-the-inside single serving package. You’ll never look at stuffing the same way again.

Prep time: 20 minutes
Cook time: 30 minutes
Yield: 12-15 muffins

Muffin cups
1 loaf (1 ½ lbs) sliced white or 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. I find with a bread knife I can slice 1/4 of a loaf at a time, first creating strips one way, then shifting 90 degrees and slicing the other way to create cubes. Place bread cubes in a large bowl, sprinkle with Italian seasoning, salt and pepper and stir to combine.

Now cook the bacon until crisp in a large skillet over medium heat. Remove bacon strips to paper towels, pour off excess fat, and cook the onions and celery in the remaining bacon fat for 4 minutes, stirring. Add the apple and cook for another minute. Turn off heat in skillet, and scrape mixture into the bowl of bread cubes. Add the eggs, 1 cup of chicken stock, the parsley, and the bacon, and stir gently to spread the moisture throughout the bread cubes. The stuffing mixture should be moist enough to cling together when squeezed with light pressure between your hands. If necessary, add a little more broth. Using your hands collect a baseball-size sphere of stuffing mixture, squeeze slightly so that it clings together, and place in a muffin cup. Make sure that this is the muffin shape you want, because these muffins won’t rise as they cook. Repeat until mixture is used up and other muffin cups are full (if you have extra stuffing mixture, make a few more muffins or a small loaf).

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.