Cornmuffin Stuffin' - Therapeutic Miles

So now that I’m on maternity leave, I watch a lot of daytime cooking shows and get tons of cooking inspo. I saw this stuffing recipe on Rachael Ray this week and had to try it. I love using her recipes because they’re super simple and quick to make…just what a mom needs in this world! I know Thanksgiving is over, but this is a side dish that can be paired with any weeknight entree too! It’s now a household fave. I did amend the original recipe a tiny bit and obvi you should add whatever your favorite spices. Here is the link to see her prepare it on her show with pork tenderloin entree.

What You Need

1 teaspoons fresh thyme, leaves picked and chopped or dried thyme
5 tablespoons butter
1 rib celery with leafy top, chopped
1 small apple, chopped
1 small onion, chopped
1 bay leaf
2 large or 4 small stale corn muffins, halved, griddled and buttered
1 cups chicken stock
1 tablespooon of minced garlic to taste (optional additional)

What to Do

In a skillet, heat 2 tablespoons butter over medium-heat. Griddle quartered corn muffins and then set aside.

Heat remaining 3 tablespoons butter (Add minced garlic if desired)

Add the celery, apple, onion, remaining teaspoon fresh thyme and bay leaf; season. Cook, stirring often, until softened, 7-8 minutes.

Crumble in griddled muffins and toast for a few minutes. Moisten with about 1 cup stock; add the parsley and season. Remove from heat and discard the bay leaf.