Along with falling leaves and temperatures, early sunsets and early Christmas displays, one of the annual signs of the advent of Thanksgiving for us is the avalanche of email and snail mail we get requesting the recipe for Stuffin’ Muffins.
This recipe was made famous to our listeners by our bro-in-law, “Chef John,” who joined us on the air during Thanksgiving week for many years long before Rachel Ray added them to her menu.
Once again this year, the avalanche has started, so without further ado …
Use any stuffing recipe you like, that could be Stove Top stuffing, apple, sausage or you name it.
Or, if you’re cooking gluten-free, as is the case in our house, one option I use is Aleia’s Gluten Free savory stuffing mix.
Butter well or spray Pam in muffin tin cups. Scoop the stuffing into the cups til each is almost full. An ice cream scoop makes this easy.
Bake in a 350 degree oven for 20- 25 minutes. The time variation is determined by the stuffing ingredients. Apple or sausage for example will take longer than bread or cornbread stuffing with celery and onions.
The muffins are extra tasty if you baste the tops with turkey juices at least once while they are baking. I use a turkey baster and fill it with the juice and squirt it onto the tops of the muffins.
Let muffins cool a bit in the pan then pop out and enjoy. The inside should be soft and the top should have a chewier texture.
Don’t be surprised if, as they’re leaving, some guests ask if they can take a few for “the ride home.” That request has become a part of our Thanksgiving traditions.
Oh, also, if you’d like a little variety, add a dollop of cranberry sauce on top. Trust me, it’s ALL good!
Now, go make muffins and memories.
Happy Thanksgiving from our house to yours.