Thanksgiving Stuffing Muffins | Rachael Ray Show
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A Rachael Ray classic, Thanksgiving Stuffing Muffins
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Thanksgiving Stuffins - Stuffing Muffins | Easy Thanksgiving Stuffing Recipe by Forkly
Dip them, dunk them, top them with mashed potatoes & turkey…it doesn’t matter how you go about it, these will be a hit over the holidays. Not to mention, these perfect portions will help keep you on track!
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Thanksgiving Leftover Turkey and Stuffing Muffins
Have a fridge full of Thanksgiving leftovers? Use your turkey, stuffing and gravy to make these irresistibly good grab-and-go muffins.
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Stuffing Muffins Recipe - Laura Vitale - Laura in the Kitchen Episode 987
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Gravy Stuffed Stuffing Muffins - Thanksgiving Stuffing - Food Wishes
This Gravy Stuffed Stuffing Muffins video reminded me of that old saying, “Just because you can do something, doesn’t mean you should.” I’d developed a great technique for filling the inside of an individual portion of Thanksgiving stuffing with country gravy, but was that going to make the experience any better? It did. We can, and we should. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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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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Sheet Pan
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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!!
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