Bacon, Mushroom & Fresh Sage Stuffing Muffins
Recipe - West St. Paul Liquor
Bacon, Mushroom & Fresh Sage Stuffing Muffins
Prep Time20 Minutes
Servings10
Cook Time60 Minutes
Ingredients
8 oz. bacon, diced
1 cup diced celery
1 cup diced onion
8 oz. sliced mushrooms
1/4 cup chopped fresh sage
2 tbsp chopped fresh thyme
1 tsp poultry seasoning
9 cups plain bread cubes
4 cups chicken broth
Directions
- Preheat oven to 350°F. In large skillet over medium-high heat, sauté bacon until crisp; remove from skillet and drain on paper towels.
- Add celery, onions and, mushrooms to bacon drippings, salt, and pepper to taste. Sauté until celery is tender, about 5 minutes. Remove from heat.
- Stir in bacon and remaining ingredients, adding chicken broth until desired moistness is reached. Transfer to a greased 3-quart baking dish or scoop into a greased muffin tin. Bake uncovered 45 minutes for baking dish or 20 minutes for muffins tin.
20 minutes
Prep Time
60 minutes
Cook Time
10
Servings
Directions
- Preheat oven to 350°F. In large skillet over medium-high heat, sauté bacon until crisp; remove from skillet and drain on paper towels.
- Add celery, onions and, mushrooms to bacon drippings, salt, and pepper to taste. Sauté until celery is tender, about 5 minutes. Remove from heat.
- Stir in bacon and remaining ingredients, adding chicken broth until desired moistness is reached. Transfer to a greased 3-quart baking dish or scoop into a greased muffin tin. Bake uncovered 45 minutes for baking dish or 20 minutes for muffins tin.