stuffing

All posts tagged stuffing

Stuffin’ Muffins

Published November 18, 2013 by jenmatteson

Do you ever get your hopes up for some kind of leftovers, only to find out your sig other (or kids) have finished it off without your knowledge?  More on this in a minute.

Sausage and Apple Stuffing bites

Stuffing is my favorite part of Thanksgiving dinner.  I generally prefer a vegetable stuffing, but I don’t mind stepping outside the box a little and adding a little sausage.  It’s Nate’s favorite…just ask Momma Marsha 😉  Unfortunately (and fortunately for my waistline) the only time of year that I eat stuffing is on (or near) Thanksgiving – and plus leftovers, if there are any!  I came across this stuffing appetizer recipe in Food and Wine and had to try it.  It’s basically stuffing in a muffin, hence “stuffin’ muffins”!  Lame, I know.

Sausage and Apple Stuffing Bites

I made these for my girlfriend and myself on Halloween to snack on before we enjoyed our spaghetti squash soup with mushrooms.  I loved them, and lucky for me, they didn’t all come out of the muffin pan in one piece.  Seeing as though I couldn’t possible serve non whole muffins, I got to have a small snack before she got there 😛  Between the two of us, we ate about 6 of these suckers, meaning there were ample amounts of leftovers.  I ate two.  Nate polished the rest of them off as a lunch over the weekend 😦  I was sorely disappointed as I counted on one or two on Sunday night, only to have my hopes and dreams dashed when he told me there were no more left.

Sausage and Apple Stuffing Bites

Long story short (too late), I loved these stuffing bites.  I thought the hot turkey sausage was a perfect complement to the sweet-tart apple.  Certainly any kind of sausage would work, pork, turkey, chicken – sweet or spicy.  These would be an excellent appetizer at any party over the holidays.  Everyone loves stuffing!!

Sausage and Apple Stuffing Bites

Sausage-and-Apple Stuffing Bites

Source: Adapted from Food and Wine
Servings: Makes 24 mini muffins

Ingredients:

cooking spray
4 oz white country bread, cut into 1/2-inch cubes (about 3 cups)
1/4 cup olive oil salt and pepper
2 tbsp unsalted butter
2/3 cup finely
chopped onion
2/3 cup finely chopped celery
1/2 pound hot Italian turkey sausage (use your favorite sweet or hot sausage, turkey or pork will be fine)
6 cloves garlic
3/4 tsp sage
1 small Granny Smith apple, peeled and finely chopped
4 large eggs, beaten
2 tbsp low-sodium chicken broth

Directions:

1. Preheat oven to 350 degrees.  Grease mini-muffin pan with cooking spray.

2. On a baking sheet, toss the bread with 2 tbsp of olive oil; season with salt and pepper.  Bake for about 10  minutes, until bread is toasted.  Transfer to a bowl and set aside.

3. In a large skillet, melt the butter in the remaining 2 tbsp of oil.  Add onions and celery and cook over moderately  high heat, until golden, about 5 minutes, stirring occasionally.  Add sausage, garlic and sage, stirring and breaking up the meat, until no pink remains, about 5 minutes.  Remove from heat.  Add sausage mixture, apple, eggs and broth to croutons and mix until all ingredients are evenly distributed; season with salt and pepper.  Let stand for 5 minutes.

4. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden and slightly crisp on the top.  Set pan on wire rack and let cool for 5 minutes.  Loosen the muffins with a sharp paring knife and left them out.  Serve warm.

Fennel, Red Onion and Focaccia Stuffing

Published November 21, 2012 by jenmatteson

I’m a very traditional stuffing kind of girl.  Nate likes sausage in his stuffing.  We made two last year so we could both be happy.  This year, we’re not hosting our family for Thanksgiving, but we did celebrate the Saturday prior with our very good friends from Wisconsin.

I thought this would be a fantastic opportunity for us to branch out and try a new stuffing (or dressing as my grammie called it).  Since our friends are not picky eaters whatsoever, I was excited to try something new.  Maybe it would become our new favorite kind of stuffing…

The stuffing was good, but there were a few things I would change for the next time I make it.  I used sea salt focaccia, which I think worked well, but onion would have given it a little more flavor (I couldn’t find any and didn’t have time to make my own).  Also, the 1-inch dice was a little large for me, I would have cubed the bread in 1/2-inch pieces.  Finally, the fennel and onion pieces were too large as well, so I would have diced instead of sliced them.  So the only thing that really affected the flavor of the stuffing was not using the onion focaccia.  Oh, and over toasting it.  I followed the Food and Wine instructions to toast it for 30 minutes, at 375 degrees, stirring once halfway through, but it was far too much time.  My bread did get a slightly over toasted (which wasn’t an issue for consistency, but for flavor), and that flavor translated into the stuffing.  I altered the recipe below so the same mistake doesn’t happen to you.

I’ll be making this again in the future, and with the improvements, and I’ll post a picture then.  With all the commotion, I didn’t get a chance to get a halfway decent picture – but enjoy of picture of us enjoying it 😉  And in case you’re wondering, yes, we did enjoy our Thanksgiving dinner in our pjs!

Fennel, Red Onion, and Focaccia Stuffing

Source: Adapted from Food and Wine
Servings: 12

Ingredients:

2 lbs plain or onion focaccia, cut into 1-inch dice (about 16 cups)
4 tbsp unsalted butter
2 tbsp olive oil
3 medium fennel bulbs, halved lengthwise, cored and sliced lengthwise 1/4-inch thick
2 red onions, halved and sliced lengthwise
3 garlic cloves, finely chopped
1 1/2 tsp chopped thyme
1 tsp fennel seeds
3 1/2 cups low-sodium chicken broth
kosher salt and ground black pepper

Directions:

1. Preheat oven to 375 degrees.  Spread focaccia on a large rimmed baking sheet.  Toast until dry and golden around the edges, about 15-20 minutes, stirring halfway through.  Transfer to a large mixing bowl.

2. In a large skillet, melt 2 tbsps of butter in the olive oil.  Add the fennel and onions and cook over moderate heat, stirring occasionally, until very tender, about 15 minutes.  Add the garlic, thyme and fennel seeds and cook until fragrant, about 1 minute.  Scrape the mixture into the bowl with the focaccia.  Add stock and toss until bread is evenly moistened.  Season with salt and pepper.

3. * See note.  Increase oven temperature to 400 degrees.  Butter a 9 x 13-inch baking dish with 1 tbsp of butter.  Transfer stuffing mixture into the baking dish and top with remaining butter.  Cover with foil, and bake until heated through, about 20 minutes.  Remove foil and bake for another 20 minutes longer, until the top is golden and crisp.

* If you are stuffing your turkey, now would be the time to stuff it and bake stuffing with turkey.  Don’t forget to adjust your turkey cooking time if it’s stuffed (it’ll take longer).

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