There were undeniably many negatives to the COVID-19 implications on our holiday gatherings, but I’d like to believe that the parameters helped us identify new and innovative ways to celebrate without sacrificing flavor or ritual!
Insert: STUFFING MUFFINS.
The pros:
They’re perfectly portioned — and I am so grateful for that. No heavy-handed spoonfuls of casserole at this shindig! Plus, how cute?
These require minimal handling/sharing of utensils at the buffet line, which prevents germ-spreading and otherwise.
You can boast multiple flavors in one muffin tin! I’ve opted for three options for a family of four; or you can pick and choose your favorite for up to 12 guests.
Scroll for my three picks that push traditional stuffing to the side: pretzel stuffing with mushrooms and leeks, cornbread stuffing with cranberries, and ciabatta stuffing with Italian sausage. We have no room for standard — let’s take this side dish to the next level!
4 MUSHROOM LEEK PRETZEL STUFFING MUFFINS
Simply double or triple this depending on your safe party size!
2-3 pretzel buns, cut into 1/2-inch cubes (should equate to 2 cups bread) and dried out in a 200-degree oven for 30 minutes
1 leek, sliced thin and caramelized
1 cup baby bella mushrooms, sliced into 1/2-inch cubes and sautéed
1 egg
1 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon honey
4 CRANBERRY CORNBREAD STUFFING MUFFINS
Simply double or triple this depending on your safe party size!
1 mini cornbread loaf, cut into 1/2-inch cubes (should equate to 2 cups bread) and dried out in a 200-degree oven for 1 hour
1 tablespoon olive oil
1/2 yellow onion, diced and caramelized
1 egg
1 cup chicken broth
1/4 cup fresh cranberries
1 teaspoon fresh thyme
Salt + pepper
4 ITALIAN CIABATTA SAUSAGE STUFFING MUFFINS
Simply double or triple this depending on your safe party size!
2-3 day-old ciabatta rolls, cut into 1/2-inch cubes (should equate to 2 cups bread)
1 tablespoon olive oil
1/2 yellow onion, diced and caramelized
1 Italian sausage link, removed from casing and cooked into bite-size pieces
1/4 cup pecorino, plus extra to garnish
1 egg
1 cup chicken broth
1 teaspoon fresh rosemary, chopped
1 tablespoon dried (or fresh) parsley leaves, chopped
Salt + pepper
INSTRUCTIONS
1. Preheat oven to 375 degrees. Spray a muffin tin with nonstick spray. Arrange three medium bowls and three small bowls. Place bread and associated toppings in medium bowls. Pour egg, broth, and accompanying herbs into small bowls, and whisk. Pour egg mixtures into associated bread mixtures, and toss to coat evenly. Transfer stuffing mixtures to muffin tin — four heaping muffins of each recipe should fit.
2. Bake for 15 minutes loosely covered with foil and 15 minutes uncovered. Remove from muffin tin and serve!
