What would the world be like if we never discovered peanut butter and jelly, the ultimate sweet and salty combo? Or what if our heaping plate of mama’s spaghetti never saw a meatball? Some of our favorite foods just wouldn’t be as great if they weren’t paired together, and that includes Thanksgiving turkey and stuffing.
It might not be the centerpiece of your Thanksgiving feast, but is there any other food that screams Happy Thanksgiving! Let’s eat as much as we can! quite like stuffing does? We think not.
For this year’s meal, try a fun twist on the classic Thanksgiving side dish with mini stuffing muffins. Besides being adorable, they’re pre-proportioned so they’re easy to serve and easy to save for later if you have any leftovers.
How to Make: Mini Stuffing Muffins
- 1 loaf white bread
- 1 cup chopped celery
- 2 cups diced onion
- 8 tbsp unsalted butter
- 2 eggs
- 1 cup vegetable stock
- assorted spices
- 1/2 cup minced parsley
- 1 tbsp sage
- 1 tbsp thyme
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- Cut bread into small (1/2 inch) cubes, place on cooking sheet, and bake at 400 degrees for 5 minutes.
- Dice your celery and onion.
- Melt butter in saucepan on medium-high heat. Then, add celery and onion. Stir for 5 minutes and remove from heat.
- Add your spices to the saucepan and stir.
- In a large bowl, combine the bread and saucepan mixture making sure the bread cubes are coated.
- Beat the eggs in a separate bowl. Then, add the eggs and vegetable stock to the bread cubes and stir.
- Fill a muffin pan with the mixture and bake at 300 degrees for 30 minutes.
Adapted from: POPSUGAR