From Whole Foods Market
Serves 12
Stuffing doesn’t have to be an unattractive pile on the plate. Give each person their own perfect serving of moist and tasty stuffing, baked in a muffin tin. Feel free to omit or substitute the mushrooms or fruit, or to add your own personal touch, such as nestling a shucked oyster in the center of each, or stirring in diced ham, chopped nuts or crumbled cooked bacon or sausage before baking.
Ingredients
2 tablespoons butter, melted, plus more for greasing
2 cups low sodium chicken broth
1 (10-ounce) package Stuffing Mix
1 cup sautéed chopped mushrooms (portobello recommended)
1/2 cup finely chopped yellow onion
1/3 cup dried cranberries or raisins
1 tablespoon finely chopped sage
1 egg, beaten
Method
Preheat oven to 350°F. Grease a 12-muffin tin with butter; set aside. In a small pot, bring broth to a boil. In a large bowl, gently stir together stuffing mix, broth and butter until just combined; set aside to let cool until just warm. Add mushrooms, onion, cranberries, sage and egg and fold together until well combined. Spoon about 1/3 cup of the mixture into each muffin cup and bake until hot throughout and golden brown, about 40 minutes. Let cool for 10 minutes, then remove from pan and serve.