Hi friends! It’s me again. And I have a favor to ask.
Nothing too big. I promise.
Can we all just please, take a moment. And at least for the next few days all just agree to focus on Thanksgiving?
Yeah. Thanksgiving. That little holiday coming up on Thursday.
I know with all the stores putting up their Christmas stuff since September, and all those adorable holiday themed commercials, and with that extreme arctic blast we had last week, you might be giddy to rush in and start gearing up for Christmas.
Yeah. My friends, and you know who you are, who already turned on the holiday music, put up your Christmas tree, hung the stockings and took a peak at the movie Elf, I’m talking to you.
Now don’t go calling me a Grinch. I love, love, love the holiday season and every single special tradition it involves. But I feel like this year, more than ever, Thanksgiving is being passed by just as another day, as we rush to Christmas.
Since I love the holidays so much, including Thanksgiving, this makes me sad. So my favor, my wish, my plea, is that for the next few days that we all focus on Thanksgiving and what this holiday means..
Focus on the people we will be spending time with. The things we are grateful for. Happiness and good cheer.
And let’s all take time to give thanks!
Now that I am done preachin’ how about one last Thanksgiving-ish recipe. I say ‘ish’ because I am sure everyone has already prepared their menu, shopped and are ready to get cookin’ for the big day. And even though stuffing is super popular at Thanksgiving, I often forget that it is an awesome side dish that can (and should!) be enjoyed year round, you know, instead of your normal starchy sides like rice, potatoes or rolls.
The stuffing recipe I am sharing today, is inspired by my Grandmother’s stuffing (or dressing as she calls it) recipe, except instead of all cornbread I use three varieties of bread and bake everything in muffin tins for individual servings. Not only are these Three Bread Stuffin’ Muffins fun and something your guests will love, it frees up one of your casserole dishes for something else.
What are you thankful for this Thanksgiving?
One Year Ago: Crafty Concoctions: Felt Mitten Candy, Money or Gift Card Holders (Stocking Stuffer Idea!)
Two Years Ago: Lentil Bean Soup
Three Years Ago: Greek Burgers
Four Years Ago: Cheesy Turkey and Veggie Casserole
Five Years Ago: Stuffed Sweet Potatoes
- 4 cups corn bread cubed
- 4 cups French bread cubed
- 4 cups whole wheat bread cubed
- 3 tablespoons butter
- 1 medium yellow onion diced
- 3 ribs celery diced
- 3 cloves garlic minced
- ¼ cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- ½ teaspoon each salt and black pepper
- 2 - 3 cups chicken broth
- 2 eggs whisked
- Preheat oven to 350 degrees F. Generously butter or spray with cooking spray, two standard size muffin tins. Set aside.
- Place cubed bread on a baking sheet and bake in preheated 350 degree F oven for 12-15 minutes, or until lightly browned.
- Remove bread cubes from oven and place in a large mixing bowl. Set aside.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 5-7 minutes. Add celery and cook for an additional 5 minutes. Add garlic and cook for 1 minute.
- Add sauteed vegetables to bread mixture in bowl. Stir in chopped parsley, poultry seasoning, salt and black pepper. Stir to combine.
- Add whisked eggs and enough broth until bread mixture is moistened but not wet. Mix well.
- Spoon stuffing mixture into prepared muffin tin. Bake in a preheated 350 degree F oven for 15-20 minutes or until center is firm and muffins are golden brown. Serve warm or room temperature.
- NOTE: Stuffing mixture can be made up to 24 hours in advance.
Love these Three Bread Stuffin’ Muffins? Then you might enjoy these other stuffing recipes:
Leftover Stuffing Frittata Muffins
Easy Sausage Stuffing
Cheesy Turkey and Veggie Casserole