Author Notes
I know this is a little late after Turkey Day and all, but I recently made this for my wife's family for the holidays. It's a spin off of a version my mom used to make using Pepperidge farm's pre-seasoned stuffing mix. I think my fresh one is much better. —jsacks
Ingredients
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2
loaves of potato bread
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32 ounces
chicken stock, I like low sodium
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2
entire celery hearts
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2
medium sized yellow onions
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2 tablespoons
Poultry seasoning
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1
stick of unsalted butter
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1 teaspoon
salt
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1 teaspoon
ground black pepper
Directions
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Melt butter in a medium sized pan and saute onion and celery until soft, but not browned.
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Cube both loaves of bread and combine in a large bowl with onions, celery and chicken stock.
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Add salt, pepper and poultry seasoning to the moist mixture and mix again.
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Preheat oven to 350 degrees. Spoon mixture into muffin tins, filling each cup 3/4 full. This should make about 36 muffins, depending on the size of your tins
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Bake for 35-40 minutes or until desired outside crispiness is obtained.
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