Stuffing Muffins Rachel Ray

Welcome to my kitchen! Today, I'm going to show you how to prepare delicious Stuffing Muffins Rachel Ray. These savory muffins are a great way to use up leftover stuffing and make a unique side dish for your holiday dinner. Let's get started! # How to Make Stuffing Muffins Rachel Ray ## Ingredients - 1 box (6 ounces) Stuffing Mix - 1/2 cup butter - 1/2 cup chopped celery - 1/2 cup chopped onion - 1/3 cup chopped fresh parsley - 2 large eggs - 1 can (14.5 ounces) reduced sodium chicken broth - 1/2 cup shredded sharp cheddar cheese ## Instructions ### Step 1: Preheat oven Preheat your oven to 375°F. ### Step 2: Prepare stuffing mix In a large bowl, prepare the stuffing mix according to package directions. ### Step 3: Sauté vegetables In a large skillet over medium-high heat, melt the butter. Add the celery and onion, and sauté until softened, about 5 minutes. Stir in the parsley and remove from the heat. ### Step 4: Combine ingredients Add the vegetables to the prepared stuffing mix. In a separate bowl, whisk together the eggs and chicken broth, then pour over the stuffing mix. Mix to combine, then stir in the cheese. ### Step 5: Bake Grease a 12-cup muffin tin and divide the stuffing mixture evenly among the cups. Bake until golden brown, about 20 minutes. Allow to cool for 5 minutes before serving. Enjoy!