The divine simplicity of stuffin' muffins

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This year, once again, my sister and I hosted Thanksgiving at her house. And once again, our favorite dish — of all the scratch-made things we spent days prepping — was the stuffin’ muffins: Stuffin’ muffins made from Pepperidge Farms stuffing mixed with some sauteed onions, celery, apples, and butter, then baked in a muffin tin until they’re burnished little bites of Thanksgiving essence.

There are infinity stuffing recipes on the internet. I know we could add fancy bourbon-apple sausage or use homemade cornbread or challah or blitz our own baguettes from the nearby French bakery. I’m sure we could use a special blend of seasoning salts or a bounty of fresh herbs. But there’s something divinely special and comforting about these simple stuffin’ muffins in all their packaged glory. I wouldn’t change a thing.

And the thing that’s odd to me, at least, is that no one else ever verbalizes how good they are. No one else remarks at how crispy they are on the outside and how fluffy the ins…