Stuffing Muffins

I always throw the ends of bread loaves into the freezer.  Sometimes they turn into stuffing, sometimes bread pudding.  I got a new roommate recently, and it's been getting hard to close the freezer door.  I had almost 2 loaves worth of bread in there, so I figured it was about time to do something with it.  I didn't manage to use all of it, but I did manage to use of some of it!

Ingredients

garlic cloves

fresh ginger root

1/4 yellow onion

2 slices of bacon

2 small carrots

big handful of cranberries

1 egg

veggie stock

c 3/4 loaf of dried bread

Directions

Preheat the oven to 350.

Chop the garlic, ginger, and onion and saute in some olive oil.  Chop the bacon and add it when the onion starts to brown.  Grate the carrot and put it in a big bowl.  Chop the cranberries and add them to the bowl. Add the garlic/ginger/onion/bacon mixture.  Beat the egg and add it.  Add c 1/2 c of veggie stock.  Mix well.  Break the bread into roughly 1 inch pieces and add it.  Stir well until all of the bread is moist.  Add more veggie stock if needed.  Grease a muffin tin.  Shape the stuffing mixture into 12 balls and put them in the muffin tin.  Bake for 25-30 minutes.