It’s almost Thanksgiving! I LOVE this time of year and have already started decorating my house for Christmas. My kids roll their eyes, but they love getting into the holiday spirit with me and don’t mind helping out when it’s time to get the trees up. In the kitchen, this is the season I roll out my tried-and-true recipes. Stuffing muffins is one of those! These will always be found on my holiday table and there are rarely any leftovers. Maybe this year they will be on your table, too.
I call these “muffins” because I bake the homemade stuffing in a muffin tin so they look attractive and are perfectly portioned for guests. Making this stuffing takes very little time and is all done on the stovetop. I choose to use onion, celery, and apples for flavors, with craisins stirred in at the end. I find that the fruit flavors are a nice addition to the traditional stuffing flavors because they fit the fall mood and pair well with turkey, ham, or beef.
Baking the stuffing in muffin tin is a great way to control portion size. We’ve all got to be honest with ourselves – stuffing is usually one of the most popular items on the table. I know I’m not alone when I say that I look forward to the stuffing all year long. By having about 15 stuffing muffins ready you know everyone will get the same amount, plus, they look really pretty on the plate. It’s always nice to make your meal look a little fancy for the holidays, I think.
I would recommend these muffins for Thanksgiving, Christmas, or both. The craisins look like pretty red jewels, and when paired with the light green celery they have a somewhat Christmas-y effect. These muffins can always be made in advance and reheated if needed, a helpful tip for any busy holiday kitchen. I hope you enjoy this fun, easy way to make stuffing. Happy holidays!
These homemade stuffing muffins are so yummy. I like baking them in muffin tins because it determines the serving size for everyone at the table. Don’t be surprised if guests as for seconds!
Makes 12-15 muffins
1 – 12oz bag of stuffing
1 finely chopped onion
2 celery stalks chopped
2 – apples, peeled diced
1 Stick of unsalted butter (8 tablespoons)
8 sprigs Fresh thyme
8-10 leaves Fresh Sage, finely chopped
½ tsp salt
1/ 4 tsp pepper
1 cup dried cranberries
Preheat the oven to 350 degrees F.
Place a large saute pan with high sides over medium heat. Add the butter to melt, and once it has melted add the celery and onion and cook until translucent, about 5 minutes.
Stir in the thyme, sage, salt and pepper. Stir them into the onion mixture and allow it to cook for about 5 minutes, or until the herbs are wilted and fragrant.
Add the apples to the mixture and stir them in until just incorporated.
Carefully pour in the chicken stock and bring it to a low boil for 4 minutes. Remove the pan from the heat.
Place the breadcrumbs in a large bowl and carefully fold them into the chicken stock mixture in the pan. Then, fold in the dried cranberries.
Spray 2 12-cup muffin tins with cooking spray or rub the inside with a light coating of butter, and scoop heaping cupfuls of the stuffing mixture into the muffin cups. Each cup should be completely full. You’ll have between 12-15 muffins.
Place them in the oven to bake for 40-45 minutes, or until the top is toasted until light brown.
Allow them to cool in the pan for about 5 minutes, then pop each muffin out with a fork and serve warm.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact email@example.com or call 203.658.8659.