Stuffing Muffins - Two Recipes

The more crazy reality TV shows take over, the more I go for cooking and home reno shows. Chef Mary Berg has several shows and I overall like what she does. The newest one I stumbled across is called The Good Stuff with Mary Berg. 

This one was a little different. Instead of Mary cooking and then having someone join her to dine at the end, she had Chef Andrea Bucket on showing some of her recipes and Mary assisted. Among other things, they made turkey and a cider herb basting juice for it. It looked delish.  But what most caught my eye was Andrea's stuffing muffins. 

My family loves stuffing and only gets it once a year. My husband likes it cooked inside the turkey - I know not the popular way now - so I fill the cavity as full as I can. But I also bake some on the side and stir the two together so I have enough for everyone. The idea as making stuffing muffins as a side with another meal had never occurred to me. 

As we are in the midst of kitchen renovations I can't personally test the two recipes for another month, so be sure and check back as I will be adding my feedback.  Still not sure I want cranberries and sausage in them. Might make some with those additons for the extra flavor and some without so they are more like regular stuffing I make at Christmas.

Both recipes below are by Chef Andrea Bucket. The first is more a holiday recipe, the other is a summer version she created.  Enjoy!  And if you make them be sure to let me know if you liked them, or how you changed up the recipe, in the comments. 

Stuffing muffins
Makes 18

Ingredients -

1 T            Canola oil
225g         Pork sausages, removed from casing
1               Cooking onion, diced
2               Stalks of celery, thinly sliced
1 tsp         Salt
1 tsp         Freshly cracked pepper
1               Cloves garlic, minced
1 C           Corn kernels, frozen or fresh
1/2  C       Dried cranberries
1 T+1 tsp Dried summer savoury
1 C           Chicken stock (vegetable stock also works)
2               Eggs
1 (675g)   Loaf of white bread cut into small cubes

Directions -

Preheat oven to 350°F and spray a 12-cup and a six-cup muffin tin with non-stick spray.

Place a large skillet over medium heat. Add the canola oil, pork sausage, onion, celery, salt and pepper, and cook, breaking apart the sausage meat, for five to six minutes until the vegetables are soft and the pork is cooked. Add the garlic and corn and cook for another two minutes. Stir in the cranberries and savoury and, turn off the heat, set aside to cool slightly.

In the meantime, whisk together the eggs and chicken stock. Add the bread cubes into a large mixing bowl. Add the cooled sausage, vegetable mixture, stock, and egg and mixture. Mix thoroughly so all the ingredients are well incorporated and evenly moistened. Portion the stuffing mix into the 18 muffin cups, pressing it in.

Place the muffin tins on the middle and upper rack of the oven and cook for 30 to 35 minutes, until the exterior is brown and slightly crispy. Remove from the oven and cool in the pan for five minutes.
Use a small knife to gently cut around the outside of each muffin to release it from the pan. Serve and enjoy!

Summer Stuffing Muffins
Makes 12

Ingredients

2 T                Butter
1                   Cooking onion diced
2 cloves        Garlic minced
1                   Zucchini, small dice (about 1 1/2 cups)
1 C               Corn kernels (frozen or fresh)
2 T                Fresh chopped sage
1 tsp             Dried thyme
1/2 tsp          Chili flakes
1 C               Chicken stock (vegetable stock also works)
1                  454 grams loaf of bread cut into small cubes (8 cups)
1                  Egg, lightly beaten
1 C              Shredded old cheddar cheese

Directions - 

Preheat oven to 375F and spray a 12 cup muffin tin with non-stick vegetable spray.

Place a large skillet over medium heat and add the butter. Once it’s melted add the onion, garlic, zucchini and cook, stirring occasionally, for ten minutes until the vegetables are soft and just starting to brown. Add the corn and cook for another five minutes. Add the sage, thyme, chili flakes and chicken stock and turn the temperature to high. Bring everything to a simmer and cook for two minutes. Remove from heat and let cool slightly.

Add the bread cubes into a large mixing bowl and add the cooled vegetable mix. Mix everything together with a wooden spoon (by hand is better) well, ensuring all the bread is moist. Stir in the egg followed by the cheddar cheese and mix everything together. Portion the stuffing mix into the 12 muffin cups, pressing it together firmly as you go. Cook for 30-35 minutes, until the exterior is brown and slightly crispy. Remove from the oven and cool in the muffin pan for five minutes.

Use a small knife to gently cut around the outside of each muffin to release it from the pan. Place on platter and serve.