Makes 12
Ingredients:
1 pound bacon, chopped
2 onions, peeled
2 stalks of celery, peeled
1 teaspoon poultry seasoning
1 large loaf of day-old challah bread
1 cup chicken or turkey broth
Salt and pepper
4 tablespoons butter
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Instructions:
Fry the bacon in a large sauté pan until just brown and crispy. Remove with a slotted spoon and pour off the excess grease from the pan. Coarsely chop the onions and celery and sauté in the pan with the butter until soft and translucent. Add the poultry seasoning and stir for a minute or two. Return the bacon to the pan along with the cubed bread. Moisten with the turkey or chicken broth and stir well to combine. Add salt and pepper to taste. Allow to cool slightly while the bread absorbs the broth. Grease a muffin tin with the butter. Scoop portions of the stuffing into 3-inch balls and place into each muffin cup. Bake at 400 degrees until the tops and sides are light-brown. The recipe can be made ahead and warmed just before serving.
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