Stuffin’ Muffins – a Revolutionary Twist On A Classic Holiday Favorite!
That’s why I’m excited to introduce you to Stuffin’ Muffins. They’re not just innovative; they’re a game-changer for your holiday feast. These muffins are a little sweet, a little spicy, and completely phenomenal.
You’ll love the ease of making them and the joy they bring to your table. Plus, they’re the perfect size for individual servings, making your Thanksgiving spread both elegant and convenient.
Remember, good food is all about personalization and experimentation. Whether you’re a stuffing purist or a culinary adventurer, these Stuffin’ Muffins are designed to be versatile. Add your favorite ingredients, play with spices, or keep it classic – the choice is yours. This recipe isn’t just a dish; it’s a celebration of creativity and the joy of cooking. So, get ready to elevate your Thanksgiving with these mouth-watering Stuffin’ Muffins!
Pro-Tip: Achieving A Perfect Crust
Stuffin’ Muffins are all about achieving that perfect crust, which is why the choice of bread is crucial. Opt for a firmer bread like a country Italian or even cornbread to give that desirable texture. If your bread choice is on the softer side, don’t worry! A quick toast in the oven can give it the needed firmness. Remember, the bread is the canvas of your Stuffin’ Muffins; make sure it’s sturdy enough to hold all the deliciousness together.
Flexibility Is Key
And the best part? You can prepare them in advance, making your Thanksgiving day less hectic and more enjoyable. Just pop them in the oven to warm up before serving, and voilà – your Stuffin’ Muffins are ready to steal the show!
So, let’s get cooking!
A Stuffin' Muffins Recipe Fit For A Thanksgiving Feast!
Recipe Video
Recipe Ingredients
- 2 tablespoons Olive Oil (the Chef used his Garlic Olive Oil)
- 1 large Onion diced
- 1 pound Spicy Italian Sausage (casing removed)
- 2 cups Carrots, cut into small dice
- 2 cups Celery, cut into small dice
- 2 cups Sweet Potatoes, cut into small dice
- 1/4 cup Sage finely chopped
- 1/4 cup Dried Cranberries
- 1/4 cup White Raisins
- 1/4 cup Dried Cherries
- 1 tablespoon Garlic chopped
- 6 Whole Eggs
- 1/2 cup Buttermilk
- 3 cups Bread cut into cubes
- 1 tablespoon Harissa Hot Sauce (optional)
- Butter or Nonstick Spray for greasing the Muffin Pan
Recipe Instructions
Preheat Oven to 350ºF (175ºC)
- In a large frying pan, add one tablespoon of olive oil. When hot, add the diced onion and cook for a couple of minutes until it becomes lightly golden brown.
- Add all the vegetables, season with salt and pepper to taste, and cover.
- Cook for about 5 to 7 minutes until the vegetables start to soften. They should still have a slight firmness, not fully cooked.
- In a separate pan, heat another tablespoon of olive oil. When hot, add the sausage and cook until it develops a dark caramelization and a nice Maillard reaction.
- Be sure to break up the sausage into small pieces and crumbles as it cooks.
- Add the fresh sage, dried fruits, garlic, and cook for a few more minutes.
- Then, add the pecans, mix well, and turn off the heat.
- In a glass bowl, combine the eggs and buttermilk.
- In another glass bowl, place the bread cubes. Add the cooked sausages and vegetables, and season with salt and pepper to taste.
- Pour the egg and buttermilk mixture over these ingredients and carefully mix everything together.
- Grease your muffin pan with non-stick spray or softened butter. Pack the muffin cups tightly with the stuffing mixture.
- Bake for about 35 minutes until the stuffin muffins turn golden brown and are set.
- Remove the muffins from the oven and allow them to cool for about 10 minutes.
- Flip them out of the muffin tin. Serve warm.
- If making them in advance, allow them to cool for at least 2 hours at room temperature before refrigerating. This helps excess moisture to escape. Once cooled, you can refrigerate them for a few days.
Note on Bread Cubes:The Chef used fresh Italian bread, sliced into ¼-inch thick pieces. He dried them in a 200°F Oven for about 30 minutes and then cut them into small cubes. Alternatively, you can use crumbled muffins, cornbread or even brioche bread.
You can find the items below used in making this dish at our online store!
Frequently Asked Questions About Stuffin’ Muffins
1. Can I use a different type of bread for Stuffin’ Muffins?
Absolutely! While the recipe mentions country Italian bread, feel free to use what you have on hand or prefer. Cornbread Stuffing makes for a sweeter, denser muffin, while sourdough can add a tangy twist. If your bread is too soft, crisp it up in the oven at 200 degrees for about 30 minutes. This will prevent it from getting soggy when mixed with the wet ingredients. The key is to ensure your bread is dry enough to absorb all the flavors without falling apart, resembling a crouton-like texture before adding it to your mix.
2. What if I don’t like sausage in my stuffing?
Stuffin’ Muffins are very adaptable. If sausage isn’t to your taste, you can leave it out or substitute it with another protein like chicken or turkey sausage. The idea is to enhance the stuffing with a flavor you enjoy. If you’re going vegetarian, consider adding roasted chestnuts or pecans for a nutty richness that complements the other ingredients well. Whatever you choose, ensure it’s cooked (if necessary) and seasoned to your liking before incorporating it into the muffin mix.
3. How can I achieve a crispy crust on each muffin?
The secret to a perfectly crispy crust is in the prepping of the muffin tin. Generously buttering the tin or using a high-quality non-stick spray will not only prevent sticking but also contribute to the golden, crispy exterior as the butter browns in the oven. Additionally, make sure your oven is fully preheated to 350 degrees Fahrenheit to ensure immediate heat contact. Packing the stuffing mixture tightly into each muffin cup helps them hold their shape and form a crust as they bake.
4. Can I make these Stuffin’ Muffins ahead of time?
Yes, and it’s actually encouraged! Prepare your Stuffin’ Muffins a day or two in advance, bake them, and then let them cool completely before storing them in an airtight container in the refrigerator. When you’re ready to serve, simply reheat them in the oven until they’re warm throughout. This not only saves time on the big day but can also intensify the flavors as they meld together in the fridge.
5. How do I prevent the Stuffin’ Muffins from drying out when reheating?
To keep the muffins moist while reheating, cover them with foil and warm them in a 350-degree oven until heated through — about 10-15 minutes. The foil traps in moisture and prevents them from drying out. If they’re already quite moist, you might not need the foil; just keep a close eye on them to ensure they don’t over-brown or dry out.
6. Is it necessary to use fresh herbs like sage in the recipe?
Fresh herbs bring a brightness and depth of flavor that dried herbs simply can’t match. Fresh sage is traditional in Thanksgiving stuffing and adds a lovely, aromatic quality to your muffins. However, if fresh herbs aren’t available, you can use dried. Just remember the rule of thumb: one tablespoon of fresh herbs is equivalent to one teaspoon of dried since dried herbs are more concentrated.
7. What vegetables work best in Stuffin’ Muffins?
In the video, onions, carrots, celery, and sweet potatoes are used, which all contribute to a classic stuffing flavor and texture. Feel free to add in or swap out for other favorites like parsnips, butternut squash, or regular potatoes. The key is to dice the vegetables small enough so they’ll cook through and be tender in the final product.
8. Can Stuffin’ Muffins be made vegetarian or vegan?
Certainly! To make them vegetarian, simply omit the sausage or replace it with a plant-based alternative. For a vegan version, use a vegan bread, swap out the buttermilk for a plant-based milk mixed with a little vinegar or lemon juice, and replace the eggs with a vegan egg substitute. You can also use vegan butter or oil to grease the muffin tins.
9. How do I know when the Stuffin’ Muffins are done baking?
You’ll know your Stuffin’ Muffins are done when they are golden brown on top and firm to the touch. An inserted toothpick should come out clean. They typically take about 35 minutes in a 350-degree oven, but ovens can vary, so start checking them a bit earlier. Remember, they will continue to set as they cool, so it’s okay if they’re slightly soft right out of the oven.
10. Can I add fruit or nuts to my Stuffin’ Muffins?
Yes, dried fruits like cranberries, raisins, or cherries can add a wonderful pop of sweetness and texture to your muffins. Nuts like pecans or walnuts add crunch and a nutty flavor. Just be sure to chop them finely and add them in moderation so they complement rather than overpower the other ingredients. This addition can make your Stuffin’ Muffins even more festive and flavorful.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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