Subj : BH&G 2964
To   : All
From : Dave Drum
Date : Wed Jun 09 2021 11:00:20

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

.... No need to worry, apparently it's only prices going up, not inflation

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