Easy Stuffin' Muffins

Name: Easy Stuffin' Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24-36 Muffins, 24 serving(s)
Ingredients: 2 cups butter; 1 bunch celery; 1 medium onion; 2 (8 ounce) bags seasoned stuffing mix; 1/2 pan cornbread (left out 2 days); 2 (8 ounce) packages saltine crackers; 2 -3 tablespoons ground sage (to taste); 1/2 tablespoon pepper (to taste); 1 (16 ounce) carton vegetable broth; 2 -3 large eggs

Submitted by berrymarymac

"This recipe is great for stuffing and it's an easy clean up! We love this at Thanksgiving and vegetarians and meat-eaters alike love my veggie twist on it."

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Ready In:: 45mins
Ingredients:: 10
Yields:: 24-36 Muffins
Serves:: 24

ingredients

2 cups butter
1 bunch celery
1 medium onion
2 (8 ounce) bags seasoned stuffing mix
¹⁄₂ pan cornbread (left out 2 days)
2 (8 ounce) packages saltine crackers
2 -3 tablespoons ground sage (to taste)
¹⁄₂ tablespoon pepper (to taste)
1 (16 ounce) carton vegetable broth
2 -3 large eggs

directions

Pre-heat oven to 350°.
On stove, melt butter, add chopped celery and onion. Cook until translucent.
In a large bowl combine bag of stuffing mix, crumble saltines & cornbread.
Mix together and add sage & pepper.
Put onion & celery mixture into bowl with 1 carton vegetable broth and eggs until mixture is soggy/soupy.
Spray muffin tins with non-stick spray and with an ice cream scoop, spoon out mixture into the tins.
Bake at 350° for 30 minutes, until slightly crispy on the top and sides, but moist in the middle.
Optional: For a sweeter stuffin’ muffin add ½ cup of dried cranberries.