CHEF JAMIE’S THANKSGIVING STUFFIN’ MUFFINS

• 4 cups stuffing mix or cubed brioche or sourdough (no crust cut into cubes and toasted)

• 2 tablespoons unsalted butter
• 1/2 cup sliced leeks, white part only
• 1 stalk celery, diced
• 1/2 cup dried apricots, sliced
• 1/2 cup diced apple
• 1/2 cup dried cranberries, marinated in 2 tablespoons Triple Sec
• 2 eggs

• 1 cup chicken stock

• 1/2 stick unsalted butter, melted
• 
Zest of 1 orange
• 6 leaves chopped fresh sage
• 2 tablespoons minced fresh thyme
• 3 tablespoons chopped parsley

• 1/2 cup toasted pecans
• 1/4 cup toasted pine nuts

• 1 teaspoon salt
• 1/2 teaspoon white pepper

Place the toasted bread in a large mixing bowl. 

Heat a large sauté pan over medium heat and add the 2 tablespoons butter. Sauté leeks and celery for 5 minutes; till soft and translucent. Add apricots, apples, cranberries, sage, thyme and parsley and sauté for 3 minutes more.

Add vegetable mix to bread. Add beaten eggs, chicken stock, melted butter and zest and mix thoroughly. Add toasted nuts and salt and pepper, 

Place large scoops of stuffing mixture in small muffin tins and bake at 375°F for 40 to 45 minutes.