When I mentioned to my mother that I was planning to make a traditional herb stuffing this weekend, she replied, “You should bake it in muffin tins!” She had just read an article in The New York Times in which the author was extremely pleased with the results of her efforts to concoct stuffing muffins that were crisp on the outside and steamy soft on the inside: “Imagine how good they must have been, then times it to the 10th power.” That was all the encouragement I needed to give it a try.

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