MUFFIN STUFFING

• 1 pound bacon, sliced in 1/2" chunks
• 4 tablespoons butter
• 2 onions, chopped
• 2 stalks of celery, peeled and chopped
• 1 large loaf of day old bread *
• 1 cup chicken or turkey broth
• 1 teaspoon poultry seasoning
• salt and pepper

Preheat the oven to 400°F.

Place the bacon in a large cold skillet and cook over a medium heat until brown and remove the fat. Add the butter to the bacon in the skillet. Once it melts, add the chopped onions and celery and cook until translucent, about 5-7 minutes. Add the poultry seasoning and broth. Chop the bread into one-inch cubes and place in a large mixing bowl. Add the bacon-vegetable mixture to the bread and mix well.

Butter a 12-cup muffin pan and place a large scoop of stuffing in each cup. Bake at 400°F until the tops and sides are light brown. Can be made ahead and re-warmed just before serving.

* This recipe is delicious using a Challah, an egg-based, braided bread from Jewish cuisine.

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