Thanksgiving Stuffing Muffins | Rachael Ray Show
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A Rachael Ray classic, Thanksgiving Stuffing Muffins
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Thanksgiving Stuffing Muffins Traditional Bread Stuffing Recipe
Thanksgiving Stuffing Muffins Traditional Bread Stuffing Recipe. Quick and simple recipe for kids to make!
Full Recipe:
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Thanksgiving Stuffin' Muffins *EASY & DELICIOUS* | Plate It Perfect
HAPPY THANKSGIVING! We are coming at you with a recipe that is sure to be a hit over the holidays! On this episode of Plate It Perfect®, Callie brings the popular Thanksgiving stuffing to your screen but puts a spin on the traditional recipe by making it bite-sized!
What is your favorite Thanksgiving food? Let me know in the comments below!
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Recipe (12 Muffins):
• 1lb pork sausage
• 1 1/2 cups Celery
• 4 cloves Garlic
• 1 Onion, medium
• 1 tsp Rosemary (fresh
• 1 tsp Thyme
• 1tsp sage
• 1 tsp salt & pepper
• 1 cup Chicken Broth
• 1 egg
• 3 tbsp butter
• 8 cups sourdough bread
• Mashed potatoes
• Gravy
Directions:
1. Preheat oven to 375°. Cut bread into cubes and spread bread
cubes out on baking sheet. Bake until toasted (about 10-15
minutes). Transfer bread to large bowl.
2. Cook sausage according to package directions and crumble.
3. Add onion, garlic, celery and butter and sauté until vegetables
are soft (about 15 minutes). While the meat and vegetables are
cooking mix thyme, rosemary, sage, salt, pepper and egg in a
separate bowl.
4. Once cooked, add in breadcrumbs, egg and spice mixture, and
the chicken broth. Stir until well combined.
5.Grease muffin tin and spoon mixture into each spot, packing it
down and filling it slightly above the top. Bake in the oven for 15-
20 minutes, until edges are browned. Remove from oven and let
sit until cool enough to handle then carefully remove from muffin
tin.. Add a scoop of mashed potatoes (using an ice cream
scoop) on each muffin, top with gravy and garnish with rosemary.
Styling Tips:
• If you use your own recipe, use less liquid or use a thicker bread
to conform to the muffin shape
• Fill the tins to the top to create a full muffin shape
• Press the stuffing into the cups to create the muffin shape
• Use your favorite mashed potato recipe to create the tops of the
muffins
• Use an ice cream scoop with a release to place the mashed
potatoes
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STUFFING MUFFINS Using White Bread | A Thanksgiving Side Dish Delight Recipe
Cook with Me STUFFING MUFFINS Using White Bread. A traditional and classic Thanksgiving Side Dish Delight Recipe.
Check out my THANKSGIVING PLAYLIST for all of my video recipes
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**To purchase my cookbook vol 2, click here
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#thansgivingrecipes #stuffingreipes #catherinesplates
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at:
Catherine’s Plates
22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449
Perfectly Moist and Crispy Thanksgiving Stuffing Muffins
Crispy on the outside, soft and speckled with flavorful goodness on the inside. There really isn’t anything to dislike about the stuffing muffin. Try em out on your Thanksgiving guests this year and prepare for the compliments to roll into the new year. :)
Here's a link to the full recipe:
[MAKES 12 MUFFINS]
Ingredients:
2 loaves of bread - about 14 cups, cut into 1 inch cubes
6 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon pepper
1 onion, chopped
2 celery stalks, diced
4 garlic cloves, minced (click here if you need a new garlic press)
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
2 teaspoons sage, minced
4 eggs, whisked (click here if you need a new whisk)
2 cups veg stock
½ cup dried cranberries
extra oil, or butter, for pan
Directions:
Preheat oven to 400 degrees
Drizzle 4 tablespoons olive oil, 1 teaspoon of salt and 1/4 of a teaspoon of pepper over the cut bread and bake in the oven on a large baking sheet (need a new one? click here) until slightly dry, about 10 minutes
While the bread is crisping, heat a large sauté pan (click here if you need a new one) over a medium heat and add remaining olive oil into the pan. Sweat the onions with a touch of salt, then add the celery, garlic, cranberries and herbs
Cook until the celery is soft, around an additional 5 minutes
In a very large mixing bowl combine the bread cubes, vegetables, 1 teaspoon salt, 1/4 teaspoon pepper, eggs, and vegetable stock
Mix until everything is slightly wet and well combined
Generously coat the muffin tin in oil or butter and fill each muffin cup equally
Apply pressure to each muffin to pack them in and to form the tops into a traditional muffin shape
Bake for 30 minutes until the top is crispy and the sides are golden brown
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What's Nosh with Tash? It's a cooking show that I made just for you to help make the kitchen less intimidating. All the recipes are easy to make without dirtying too many dishes and if you master them all, you're gonna have a great arsenal of recipes to pull from. Enjoy!!
Hope you'll subscribe and stick around for more recipes!
#noshwithtash #weeknightrecipes #womeninfood
Closed Captioning (cc) available.
Ree Drummond's Stuffing Muffins | The Pioneer Woman | Food Network
Ree Drummond shakes up Thanksgiving tradition with her quick and savory muffins that are crisp on the outside and soft on the inside.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Stuffing #Muffins #Thanksgiving
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffing Muffins
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 15 min
Yield: 12 muffins
Ingredients
1 loaf crusty bread, cut into 1/2-inch cubes
4 tablespoons (1/2 stick) salted butter, plus more for the tin
1 cup fine diced celery
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 carrot, peeled and finely diced
1 small onion, finely diced
Kosher salt and freshly ground black pepper
2 cups turkey or chicken stock
1/2 cup chopped fresh parsley
Directions
Put the bread on a baking sheet and place in the oven while it preheats to 350 degrees F. After 3 to 4 minutes, remove the bread and set aside.
Melt the butter in a saucepan over medium heat, then add the celery, rosemary, sage, carrot and onion. Season with a pinch of salt and pepper, then cook until the onion is translucent, a couple of minutes. Add the stock and bring to a simmer.
Transfer the bread to a bowl and pour over the vegetable and stock mixture. Toss to combine until the bread has soaked up all the liquid. Taste and adjust the seasoning as needed.
Butter a 12-cup muffin tin and divide the mixture among the cups. Bake until the muffins are golden and crisp on top, 15 to 17 minutes. Let sit for a few minutes before popping the muffins out of the tin, using a butter knife to help if needed. Transfer to a serving platter and sprinkle over the parsley.
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Ree Drummond's Stuffing Muffins | The Pioneer Woman | Food Network