Not Just for Thanksgiving Cranberry Stuffin' Muffins

Perhaps the food I love most about Thanksgiving is stuffing!  This is a fun & easy way to enjoy it year round.  What could be cuter than stuffin’ muffins?  As with many of my recipes, you can make this your own.  Cranberries, onions, and celery are optional or you could add parsley or sage.

Servings: 12

INGREDIENTS:

2 boxes Stovetop cornbread stuffing (or other favorite stuffing recipe or mix)

 1 cup dried cranberries (Craisins)

3 ½ cups chicken broth

½ cup water (if needed)

¼ cup butter, melted

1 stalk celery, finely chopped

1 small onion, finely chopped

Salt & pepper to taste

DIRECTIONS:

Preheat oven to 350°F.  Spray 12 regular-size muffin cups with cooking spray.

In large bowl, toss stuffing mix, broth and butter.  Add Craisins, celery and onion; salt & pepper to taste, & stir until combined. If mixture is too stiff, add water to desired consistency. 

Divide mixture evenly among muffin cups, pressing mixture in cups with your hand or a spoon.

Bake about 30 minutes or until stuffing is firm and tops are golden brown.

Tip: These are okay to prepare a day in advance. Remove muffins from tin, cool completely and store in the refrigerator. To reheat, place on a baking sheet covered loosely with tin foil, and cook at 350F for 15 minutes.