Corn Muffin' Stuffin'

What do you do when you have 5 corn muffins you baked from scratch but had not eaten? What if they're rock hard to the point you can substitute them for a hammer?

You make stuffing, that's what you do!!

I had this recent dilemma with some muffins that had seen better days. They were baked from scratch honey corn muffins and they were good when fresh, so how can they not be good as stuffing? I needed a side dish for grilled steak and this sounded perfect!!  I had some onion and pepper in the fridge that needed to be eaten so I put together this easy and tasty side dish that hubby thought was amazing.

Ingredients

5 rock-hard corn muffins
1 Tablespoon olive oil
1 Tablespoon Butter
1/2 yellow onion, chopped
1/4 green pepper, chopped
1 clove garlic, chopped
1/2 teaspoon sage
1/2 teaspoon thyme
1 cup chicken stock

First thing I did was pop the muffins, 2 at a time, into a food processor until they were finely chopped. Set aside.

Add the olive oil and butter to a deep saucepan on medium heat, then add the onion, pepper, garlic, sage and thyme until the onions are translucent. 

Add the chicken stock until heated through. Next, add the chopped corn muffins and stir. Remove from heat and let stand 5-10 minutes depending on the size of your corn muffin chunks. If you like your stuffing very moist, add chicken stock until it is at your desired consistency.

There you have it. A nice hearty, but flavorful, accompaniment to a steak, chicken or even fish. Try it for Thanksgiving or any weeknight meal. The best part is that all leftovers were used and no food was wasted. LOVE IT!