Apple Bacon Stuffing Muffins
(2) 10oz bags seasoned stuffing cubes
1/4 c chopped parsley
1/4 c chopped sage
1 pound thick cut bacon chopped
3 T butter
1 large onion chopped small
2 c diced celery
2 Granny Smith apples peeled and diced
2 cans chicken broth
1 c apple cider
Preheat oven to 350. Grease muffins tins. Put stuffing, parsley and sage in a large bowl. Heat skillet and cook bacon pieces until crispy. Add to bowl. Drain fat. Melt butter and sauté onion then celery, then apple adding to bowl after each is done. Add broth and cider to skillet and scrape bits off bottom. Add to bowl and toss all gently. Scoop into muffins tins molding gently and cover loosely with foil. Bake 15 minutes then remove foil and bake until lightly browned.
Sweet Potato Casserole
4 cups cooked mashed sweet potatoes
1/2 c granulated sugar
2 eggs
1 t vanilla
1/3 c milk
1/4 c melted butter
Topping
2/3 c packed brown sugar
1/3 c all purpose flour
1/3 c butter
1/2-1 cup chopped pecans
1/2 t cinnamon
Preheat oven to 350. Grease a 2 quart baking dish. In large bowl combine potatoes, granulated sugar, eggs, vanilla, milk and butter. Beat with mixer until smooth and spoon into prepared dish.
For topping: Combine brown sugar, flour, butter and pecans and combine with pastry blender or two knives until resembles coarse corn meal. You can add a little extra flour if needed. Sprinkle over casserole. Bake for 30 minutes until top is browned.
