Fig and Chestnut Stuffing Muffins

Ingredients ~

4 cups soft bread cubes (crusts removed)
1/2 cup dried figs, chopped
1/2 cup chestnuts, chopped
3 tablespoons butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 egg, lightly beaten
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons parsley, chopped

Preparation ~

Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with nonstick spray.

Spread the bread cubes on a baking sheet in a single layer and bake until lightly crisp, but not browned, 6 to 8 minutes. Remove from the oven and place in a large bowl. Add the figs and chestnuts and toss to combine.

Heat the butter in a large skillet over medium heat. Add the onion and celery and sauté until the onion is soft and translucent - 4 to 5 minutes. Remove from the heat and allow to cool.

Add the bourbon and chicken broth to the bread cube mixture. Combine thoroughly, then add the beaten egg, salt and a few grinds of black pepper. Add the cooled onion-celery mixture and parsley. Mix well.

Spoon the stuffing mixture into muffin cups, pressing lightly. Use about 1/3 cup of stuffing per cup. Bake for 18 to 22 minutes, or until set and golden brown. Cool in the pan for 5 minutes, then transfer to a plate and serve immediately.

Makes 12 muffins

Note: You can prepare this dish a day ahead and reheat the muffins wrapped tightly in foil for 15 minutes at 350°F.