"Jean B." wrote

> I started doing a search on stuffing/dressing muffins. The technique
> seems promising, so I think I'll try that again. Some folks make balls
> instead of muffins, and I think that might be even better. BUT the
> muffins tended to fall apart (hint later acquired: let them cool a bit
> before you pry them from the pan).

Hi Jean!

Old recipe learned from 'The Mayors wife' when we rented an apartment next
door. This used to be common in the south with the old brick or wood fired
stoves. Stuffing the bird when it's rotating is a bit tricky so this was
the 'home simple' method (or so she told me and how she'd learned to cook as
a girl, born 1892). She'd adapted it by then to modern methods.

She sometimes made her own 'stuffing bread' (in another post to Cyber I
speak of making my own bread for this and that is based off her recipe for
the bread and methods but updated to use an ABM, rest remarkably similar
except the 'whomp-n-stomp').

Anyways, mix your crumbs up with butter and stock. Sweat-sweeten onions and
leek whites in the butter first and she liked to add some walnut pieces at
the same stage, chopped fine. Take out a palmful and roll it about to
semi-firm then place in either a greased muffin tin, or in paper cups in a
muffin tin. Bake at about 325 for 40 mins. Cover and put in fridge (this
is done a day ahead). Come T-day, remove 2 'balls' per guest (she made
fairly large ones). Rebake in the muffin tins for 30 mins after brushing
well with pan juices. If using paper cup, widen out to 'flower' and fill
with gravy at serving time. Tops will be nicely crusty, sides and bottom
nice and moist.

I'm sure it will work with cornbread types too.

That help? I've done it. Paper cup worked best for me but i peeled them
out to serve. Modern serving size is 3 per sailor (grin).