Stuffin Muffins
  • Cooking Time: 30 - 45 minutes
  • Servings: 12 - 16
  • Preparation Time: 10 - 15 minutes
  • 1 cup turkey or chicken broth
  • 3 cups flour
  • 1 tablespoon milk
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 tablespoon butter
  • 1 package yeast
  • 1 teaspoon pepper
  • 1 celery rib diced
  • 1 small onion diced
  • 1 /2 teaspoon celery seed - optional
  1. Following are the directions for making the bread.
  2. If you do not want to make the bread, see the end and I will list how to do it using a good bread from the store
  3. mix well: flour, sugar, milk, yeast, pepper, celery, onion, celery salt
  4. knead dough for ten minutes by hand or in heavy duty mixer or bread machine
  5. Half way through the missing add the salt
  6. Place dough in a warm area and cover
  7. When dough has doubled, place dough in greased pan (s) and bake until golden
  8. Let bread cool then cut into cubs, place in a bowl, cover with towel and let sit overnight
  9. On Turkey Day, add more diced celery and onion
  10. Turkey or chicken broth to moisten
  11. Scoop into muffin tins
  12. Bake at 350 until tops are lightly browned
  13. Alternative:
  14. On Turkey Day:
  15. Using a good crusty bread from the store
  16. cut the bread in cubes
  17. add diced celery, diced onion, celery seed and turkey or chicken broth
  18. 1 1/2 tablespoon melted butter
  19. Mix well
  20. Divide into muffin tins
  21. Cover with plastic and let sit in refrigerator for at least two hours before baking
  22. Bake at 350 until tops are lightly brown
I came up with this idea as an alternative to stuffing the turkey. It takes care of the issue of making sure the stuffed turkey is cooked enough and that it does not get over cooked. In place of the stuffing in the bird, I put in salt, pepper, celery, onion and sometime a spring of thyme. It may seem like a lot to some people, but it is truly worth it. I actually have made these for other folks for Thanksgiving.