MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Loaded Stuffing Muffins
Categories: Breads, Mushrooms, Vegetables, Chilies, Herbs
Yield: 11 Servings

2 tb Butter
1/2 c Sliced fresh mushrooms
1/2 c Chopped celery
1/2 c Chopped onion
1 cl Garlic; minced
2 tb Snipped fresh thyme
+=OR=+
2 ts Dried thyme; crushed
1/2 ts Black pepper
1/4 ts Crushed red pepper
6 c Whole wheat Italian bread;
- in 1" pieces, dried *
1 c Coarse shredded carrots
8 oz Chicken broth
2 lg Eggs; lightly beaten

Set oven @ 325ºF/163ºC.

In a large skillet melt butter over medium heat. Add
mushrooms, celery, onion, and garlic. Cook 6-8 minutes or
until vegetables are tender, stirring occasionally. Remove
from heat. Stir in thyme, black pepper, and, if desired,
crushed red pepper.

In a very large bowl combine bread cubes and carrots. Add
mushroom mixture; toss to combine. Add broth and egg,
tossing lightly to combine.

Spoon into a 12 cup muffin tin, pressing down firmly.
Bake, covered, 45-50 minutes, or until an instant-read
thermometer inserted in the center registers 160º F.

* To make dried bread cubes, Set oven @ 300ºF/150ºC.
Spread bread cubes in a shallow roasting pan. Bake 10-15
minutes or until cubes are dry, stirring twice; cool.
Cubes will continue to dry and crisp as they cool. (Or let
bread cubes stand, loosely covered, at room temperature
8-12 hours.)

by Amy Palanjian

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

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