Stuffin' Muffins

My husband LOVES stuffing! It is his favorite holiday dish.  He loves his stuffing dry with very traditional veggies and herbs. So I made this recipe just for him! (I will have to share my favorite cashew stuffing recipe with apples and butternut squash another day!)

I used all fresh herbs for an intense richness and I used my own homemade dried bread cubes from naturally leavened bread.  I simply cut up one 2 lb loaf of naturally leavened bread into cubes and dried it in the oven at about 300 degrees until dry. 

Hubby's Favorite Stuffin' Muffins

2 T extra virgin olive oil

1 onion, finely minced in food processor

5 celery spears, finely minced in food processor

1/4 cup fresh parsley, finely chopped

1 T fresh sage, finely chopped

1 T fresh rosemary, finely chopped

1 T fresh thyme, finely chopped

2 t Himalayan salt

pinch pepper

1 1/2 T homemade vegetable broth powder

8 cups (approx) dried bread cubes (from 2 lbs bread)

4 cups water (more if needed)

Heat olive oil in large pot. Saute onion until translucent.  Add celery, fresh herbs and seasonings and cook about five minutes. Add bread cubes and liquid to desired thickness.  My husband likes a more dry stuffing, so I do not add tons of liquid.  To make the stuffing more crispy, I make my stuffing into muffins! For uniform muffins, use a 4 T stainless-steel-scoop and scoop the stuffing mixture into a muffin container, sprayed with olive oil.  Makes 24 muffins.  Bake at 400 degrees for about 60 minutes or until crispy on the outside.