Cranberry Walnut Stuffin’ Muffins

• 1 Loaf of Bread
• 10 Tbsp of Butter
• 2 Onions – chopped
• 4 Celery Stalks – chopped
• 2 Fennel Bulbs – chopped
• 1 Tbsp Dried Sage
• 1 Tbsp Dried Thyme
• 1 Tbsp Bell’s Seasoning
• 3/4 cup Dried Cranberries
• 1/2 Cup Walnuts – chopped
• 2 Cups Low Salt Chicken Broth or Vegetable Broth
• 3 Eggs – beaten
• Salt & Pepper
• Cooking Oil Spray

1. On the day you will prepare the stuffing, preheat the oven to 400 degrees.
2. Place the cubed bread in a big bowl and add the cranberries and walnuts.
3. Melt 1 stick of butter and set aside.
4. Melt the remaining 2 Tbsp of butter in a large skillet and add the onion, celery and fennel along with a 1/2 tsp salt and a several grinds of black pepper.
5. Sauté over medium heat until translucent – about 10 minutes.
6. Stir in the sage, thyme and Bell’s seasoning.
7. Pour this mixture over the bread along with the melted butter, chicken stock, eggs, 1/2 tsp salt and several grinds of black pepper, toss well.
8. Spray the muffin tin with cooking spray. Grab about 1 cup of stuffing in your hands and pressing firmly, allowing juices to be released start to form a ball about the size of a baseball and place each one in the well of a muffin tin.
9. Bake for 45 minutes.
10. Remove from the oven and allow to cool a bit, then gently ease each muffin out of the tin.

Makes 12-14 muffins