Cranberry Walnut Stuffin’ Muffins

Recipe and photo by Cheryl Paff,

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

Two days before you will make the stuffing, cut the bread into cubes and put them in a paper bag so that it can dry out a little. Leave the the bag on your kitchen counter and give it a shake every now and then.

On the day you will prepare the stuffing, preheat the oven to 400 degrees. Place the cubed bread in a big bowl and add the cranberries and walnuts. Melt 1 stick of butter and set aside. 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. Sauté over medium heat until translucent – about 10 minutes. Stir in the sage, thyme and Bell’s seasoning. 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. 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. Bake for 45 minutes. Remove from the oven and allow to cool a bit, then gently ease each muffin out of the tin.

Makes 12-14 muffins