STUFFIN MUFFINS

STUFFIN MUFFINS image

Yield 12

Number Of Ingredients 11

1 PACKAGE SAUSAGE...- SPICY HOT - COOKED AND CRUMBLED
10 SAVED UP ENDS FROM LOAVES OF BREAD - I KEEP A BAG IN THE FREEZER TO SAVE UP THE ENDS OTHERWISE THEY GO IN THE TRASH - BREAK INTO SMALL BITE SIZE PIECES
1 CUP CELERY, SLICED
1 1/2 PRE JULIENNE CUT CARROTS
1 ONION, CHOPPED INTO SMALL PIECES
MUSHROOMS -SLICED AND BROWNED
2 CLOVES GARLIC MINCED
OLIVE OIL
1/4 CUP PARSLEY
2 TBS ITALIAN SEASONING
1 CUP CHICKEN BROTH

Steps:

Break bread into bite-sized pieces and put in large bowl. Cook sausage and break into small crumb-like pieces. Add to bread mixture. Cook mushrooms in a few tablespoons of olive oil. (Tip: Don't crowd the mushrooms or they won't brown). Add to bread mix. Saute celery, carrots in oil olive until just done. Add to bread mix. Add garlic, parsley, Italian seasoning to your liking. Beat eggs with 1 cup of chicken broth. Sprinkle on bread mixture, tossing as you go until moist enough to hold shape. Toss thoroughly. Take handfuls and make medium-sized balls. Squeeze to secure shape. Place in muffin tin. Bake for 30 minutes, or until its as brown and crispy as you like!