Stuffing as Muffins

phatch · #1 11-21-2007, 01:34 PM

Last Saturday on PBS, they were running a series about Holiday eating. They've been running them since just before Halloween and will probably run through the end of the year.

But last week they did some Thanksgiving items and one of them was your basic stuffing cooked mounded in muffin tins. The results have a lot of crust all around for those of us who think that the crusty brown edges are the best part of stuffing. Plus they present nicely and offer a nice serving on the plate.

I baked my stuffing today. I think it tastes better the next day so I bake it the day before and reheat for service. I did some as muffins and the rest in a smaller baking dish. I must say the muffins impressed me even more in person than on TV and I think it's pretty good idea and worth trying yourself if you like crusty stuffing.

Give it a try.

Phil

Pete · #2 11-21-2007, 02:01 PM

Sounds like a great idea as I really like the crusties around the edge of the pan. Altimately, stuffing is really nothing but a savory "bread pudding" so it makes a lot of sense to make little, individual "stuffings".

Harpua · #3 11-21-2007, 02:30 PM

Oh yeah, and leftover stuffing is great shaped into balls and fried, perhaps with a "surprise" of dried fruit in the middle.

pgr555 · #4 11-21-2007, 02:33 PM

Sounds yummy! wish I were the 1 making the stuffing!

KYHeirloomer · #5 11-21-2007, 02:40 PM

Racheal Ray introduced this concept several years ago. She calls them "stuffin' muffins," and everything said about them is right on.

I'm not much of a RR fan, in general. But this is one time where she was right on the money.

phatch · #6 11-21-2007, 03:19 PM

Interesting. I've never seen one of her shows nor read any of her books. In fact, the first recipe of hers I recall seeing is when I googled on Buffalo meatballs and hers was what everyone was using.

Phil

Jock · #7 11-25-2007, 06:04 PM

The November issue of Bon Appetite has them and I made some for the big day. I must say I was a bit underwhelmed. The ingredient list promised a more tatsy stuffing muffin than it turned out to be. 'course, it could have been operator error too

Jock

KYHeirloomer · #8 11-25-2007, 09:31 PM

May have been the particular recipe, too, Jock.

The only difference between stuffin' muffins and baking the stuffing in a large dish is that there's an increased amount of crustiness. Instead of fighting over the crispies, every portion has some.

But the taste and texture of the stuffing stays otherwise the same. So if you didn't care for the taste of the Bon Appetitie ones, chances are you wouldn't have liked that stuffing prepared any other way.

I made stuffin muffins this year using Tyler Florance's recipe for fig & sausage stuffing, and they came out terrific.