In case you haven’t noticed, Thanksgiving is only TWO days away!
It’s so exciting in fact, that I had to do another post about it here on the blog. But don’t worry, it’s a muffin.
Quite a stud muffin in fact. (teehee)
Meet the Stuffing Muffin! Or as I plan to call it, “The Stuffin’”
For me, and I am sure many Americans, Thanksgiving is all about the sides. Turkey is cool and all, but the sides are where things get interesting. People take some risks, try some new recipes, because who wants to try a new recipe for the whole freaking turkey and realize it’s an epic fail, you know, the DAY of Thanksgiving?
But stuffing: stuffing will always have a wonderful place in my heart. It was always the one item on the Thanksgiving list that I did hand-in-hand with my wonderful mother, and I have to admit I was inspired to make these to remind me of her, since I will not be seeing her or my lovely family this Thanksgiving.
But on to the muffins!
I always craved stuffing, more than any other side, on Thanksgiving; so this may have been useful for those times when I’d just carry a spoon with me all day, waiting for a moment to “taste-test” the stuffing, fifteen times.
You know, to ensure deliciousness.
So I went with a classic sausage stuffing, with the little perk of finding sage sausage at the super cool new grocery store we have in New Brunswick. Seriously, I am in love with that store. Whole Foods excitement and Shop Rite prices. But that is for another post.
You guys distract me so easily.
So yes, classic stuffing method, but then scooped into cute little muffins pans, or jumbo pans if you prefer, and then baked to golden perfection.
Stuffing Hors d’oeuvres anyone?
I will be back as soon as I can, but there’s a Feast with my name on it at my boyfriend’s parents’ house…
so I hope you all have a lovely Thanksgiving!
½ lb sausage
3 tbsp butter
1 cup diced onion
1 cup diced celery
½ tbsp thyme
1 ½ cups chicken broth
1 tbsp parsley
8 cups cubed stale white bread
- Preheat oven to 300 degrees. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes at 300.
- Increase the temperature to 350 degrees F. Remove the bread cubes to a large bowl & line 12 muffin cups with paper liners.
- Brown (and crumble) sausage in butter in a large skillet over medium heat.
- Add diced onions, celery and thyme and cook 5 minutes.
- Add chicken broth and bring mixture to a simmer.
- Beat egg with parsley in a bowl; quickly toss in bread cubes, then pour in the vegetable-broth mixture and again toss quickly.
- Fill muffin cups with stuffing. Bake at 375 until golden, about 20-25 minutes.
All Photos, Recipes And Writing Copyright © 2012 Jessica Gonzalez | On Sugar Mountain