STUFFIN' MUFFINS
A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!
Provided by Sheila LaLonde
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
- Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
- Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
- Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g
THANKSGIVING STUFFING MUFFINS
Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.
Provided by hpitler
Categories Kosher
Time 40m
Yield 36 muffins
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375.
- Saute onions, carrots and celery in 10"skillet until tender.
- Mix all ingredients in a large mixing bowl.
- Spray muffin tins with Pam.
- Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
- Bake for 25 minute or until crisp on top.
Nutrition Facts : Calories 75.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.9, Sodium 212.7, Carbohydrate 15, Fiber 1, Sugar 7.1, Protein 2.2
STUFFING CUPCAKES
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs.
- Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes.
- Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip.
- Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve.
EASY TURKEY STUFFING
Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
- In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
- Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g
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