Stuffin’ Muffins. Photo credit: Shutterstock.
As the harvest season approaches (and the summer heat continues), we are eagerly awaiting autumn, and the dreaming of fall favorites. While these savory muffins make a great Thanksgiving treat, we are taking the opportunity to dig into some good ole comfort food ahead of the upcoming holiday season.
Emerald’s Stuffin’ Muffins
Start to finish: about 45 minutes
Serves: approximately nine
30 slices bread, toasted lightly
2 tablespoons butter*
2 stalks celery, finely chopped
1 large onion, finely chopped
2 eggs, lightly beaten
2 cups chicken (or vegetable) broth
1 teaspoon garlic powder
2 teaspoons rubbed sage
salt and pepper (to taste)
*for an infused version, use cannabutter
Toast two loaves of bread and allow it to sit out for 24 hours.
Preheat your oven to 325 degrees F. Lightly grease your muffin pan. Crush the bread into crumbs — a rolling pin helps! Afterward, place crumbs into a large mixing bowl. Then, melt butter in a medium saucepan over medium heat. Mix in onions and celery, and slowly cook the mixture until it’s soft. Mix in two eggs and chicken broth into the bread crumbs. The mixture should be moist by now but make sure it’s not mushy!
Use water, if necessary, to moisten the batch, or drain excess liquid from the stuffing, if needed. Mix in the onion, celery, rubbed sage and garlic powder. Then add salt and pepper. Finally, scoop the mixture into the muffin pan. Bake the Stuffin’ Muffins for 20-30 minutes, or until the top is brown and crispy.