Thanksgiving is not Thanksgiving without the classic side-dishes we all know and love. Last week I shared with you a great make-ahead recipe for classic mashed potatoes. This week I’m sharing another familiar classic recipe with a clever twist.
What do you call stuffing that’s been baked in a muffin tin? Stuffins, or course! As strange as it may sound, stuffins are a great way to serve this classic side-dish at your next Thanksgiving gathering.
By scooping your favorite stuffing recipe (like the one I’m sharing today) into a greased muffin tin, what comes out of the oven are beautiful single-portions of stuffing that are perfectly golden brown and toasted on top with a moist tender interior. These are the best kind of muffin tops to eat on Thanksgiving Day!
The recipe I like to use for my stuffins calls for crisp bacon. The rendered bacon fat is used to sauté finely diced onions and celery until they are soft seasoned with salt and pepper. From there I like to layer the flavors by re-adding the bacon and chopped apples. Thanksgiving stuffing wouldn’t be complete without adding sage and thyme. This recipe also calls for using eggs, which binds everything together so they hold their shape.
This is also a good recipe to have the kids help with. They can add ingredients, stir, and scoop stuffing into the muffin tins. Not only will they love having helped with the Thanksgiving meal, they will love the time spent together creating special memories.
Recipe: Bacon Apple Stuffins (Stuffing Muffins)
A wonderful classic stuffing recipe with a twist. Stuffing baked in muffin tins make the perfect side dish to your holiday meal.
1/2 pound thick bacon
1 onion, diced finely
2 celery ribs, diced finely
1 teaspoon kosher salt
½ teaspoon black pepper
1 apple – peeled, cored, and diced
3 tablespoons fresh parsley
2 teaspoons rubbed sage
1 teaspoon thyme
4 cups stuffing cubes
1-2 cups chicken broth
Preheat the oven to 375 degrees. Generously grease a muffin tin with non-stick spray and set aside.
Cook bacon on medium-high heat in a frying pan until crisp. Remove the bacon and cut into bits. Keep approximately ¼ cup of bacon fat in the pan.
Saute the onions and celery in the bacon fat until tender, approximately 5 minutes. Season with salt and pepper.
Turn off the heat and transfer the onions and celery to a large bowl. Add the bacon, apple, parsley, sage, and thyme. Stir until well mixed. Fold in the stuffing cubes.
In a small bowl, whisk 1 cup of the chicken broth and the egg. Add this to the stuffing and gently stir. Add more broth until the cubes are moist (not too dry or too drenched).
Scoop ½ cup portions of stuffing into the muffin tins.
Bake for 35-40 minutes until nice and golden brown.
Allow the stuffins to cool for 5 minutes before removing them from the tin carefully with a spoon.