Stuffin' Muffins are the best of all things stuffing. When you bake your stuffing in little muffin forms everyone gets a moist center and a crunchy crispy top. Plus, it makes for an interesting presentation compared to the standard stuffing baked in a pan.
Stuffing is something that is very easy to make but it's important to get quality ingredients to start with to get a delicious outcome.
{clean} Sage and Thyme Stuffin' Muffins
Ingredients:
- 2 carrots, diced
- 3-4 celery stalks, diced
- 1 small leek, diced
- 1 sweet onion, diced
- 3 Tbps Organic unsalted butter
- 4 garlic cloves, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp rubbed sage
- 1/2 tsp ground thyme
- 3 cups {organic} low sodium chicken stock (veggie stock can be used)
- 3 eggs (Pasteurized is best)
- Approx 16 cups of bread cubes (I used fresh baked whole wheat and semolina), air dried overnight or baked in oven for 10 minutes on 350 to dry them out.
1). Add butter and garlic to preheated pan. Saute carrots, celery, onion, and leeks until soft over medium heat. Add salt, pepper, sage, thyme and stir. Remove from heat.
2). In a bowl whisk the eggs and chicken stock. Combine this mixture with the vegetables.
3). In a large bowl, add bread and pour wet mixture over bread crumbs. Be sure to evenly coat all the bread. Let it set for 5 minutes for the bread to absorb the mixture.
4). Spray muffin tins with all natural Extra Virgin Olive Oil and scoop mixture into tins.
5). Bake, uncovered at 350 for 20-25 minutes. Or until set and crispy on top.
NOTE: I didn't scoop enough mixture into the tins this time (that's what I get for multitasking!). With that being said, I came up with approx. 18 small muffins. If you press the mixture in you can easily get 12 large stuffin' muffins and only have to use one muffin pan. And they will look nicer. It's important to take the time to dice the vegetables. They blend better into the mixture when they are diced small and take less time to saute to soft. Or blend in the Vitamix.
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