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Article posted: 1/15/2013 5:15 AM

Stuffin' Muffins

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3-4 strips bacon, diced

pound hot Italian sausage, casing removed


cup celery, diced

cup onion, diced

cup green bell pepper, diced

5-6 baby portobello mushrooms, chopped

1 cup chicken or turkey stock

cup dry white wine

4 cups cornbread stuffing mix

Heat oven to 400 degrees.

In a large skillet over medium heat, fry the bacon and sausage, breaking up the sausage as it browns. When the meat is no longer pink, add the celery, onions and green peppers and cook until soft.

Add mushrooms, stock and wine, scraping up the browned, flavorful bits on the bottom. Cook until liquid reduces a bit, 3-5 minutes. Scrape bottom of pan well. Add the stuffing mix and stir until well combined.

Using an ice cream scooper, portion mixture evenly into a standard 12-cup muffin pan; they can be filled to the top. Bake for 10-15 minutes.

Serves 12.

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