Stuffin Muffin

Is it stuffing or dressing in your house? I was always taught its stuffing if it was cooked inside the turkey, but it was dressing if it was cooked in a separate dish. (although we just called it stuffing) So technically I suppose its dressing muffins… but that just sounds lame! 

Last year I had seen this tip about cooking your stuffing in muffin tins. I thought it was kind of interesting so last year I cooked it for my family, and we tried it. We loved it. like… LOVED it! so much so that there were no leftovers by the next day at lunch! (my brother in law was pretty mad when he came home from snowmobiling and they were all gone! haha) I have since made them twice- just because!

Stuffin Muffins

3 Tbs Butter or olive oil- or more if it starts to look dry. 

2 large yellow onions (about 1 pound), diced

4 large stalks celery, diced (or more if desired

3 medium carrots, grated or chunked

4 cloves garlic, minced

1 tsp Salt and pepper

A few shakes of some chili powder (not much- just a little flavor)

Optional herbs- I don’t like them but thats just a personal preference! 

1/4 cup finely chopped fresh sage leaves 

Leaves from 4 sprigs fresh thyme

1 can cream of chicken soup

1 can chicken broth

a few spoonfuls of sour cream (optional) 

Saute these ingredients together- you can even do this ahead of time and store in the fridge- (less stress on thanksgiving!) 

Mix sautéed veggies, cream of chicken, and sour cream together. Then stir in bread crumbs until mixed fairly well. 

Pour broth over top of mixture, while stirring often. 

Place mixture in greased muffin tins and cook for 30-45 minutes depending on size of muffin tins. (They shouldn’t be mushy and soggy.) 

Enjoy smothered in gravy! or just plain… they are that good! 

Ps. This recipe is very easily changed depending on amounts of stuff you want. Adding more or less of anything won’t hurt it. And sometimes I have had to add more cream of chicken or chicken broth depending on the time I made it. 

Thanksgiving Stress… Less!

Thanksgiving…. Does that word bring you stress? Anxiety? Panic? Or joyful, peaceful, happy feelings? Unfortunately, too many of us feel the first feelings. The holidays are a time of stressful meal planning, decorating, cleaning for company, and stress of being in a crowded shopping center! …. Ok maybe that last one is mostly just my problem…. But anyway.

turkey

 

The holidays are supposed to be a fun time with family. So how do we take the stress out? Here are some simple tips and tricks to smooth it over and help you have an enjoyable time!

Pre Thanksgiving-

Chop veggies in advance- one or two days ahead.

 

chopped vegSautee stuffing ingredients in advance

and store in the fridge,then rewarm when ready to use.

vegetables-frying-pan-greens

 

-Thaw turkey enough in advance.

-Freeze pie filling in a pie pan with plastic wrap.

Line a pie pan with plastic wrap, fill it, and freeze it. Then pull it out, let it warm up for a few minutes; the plastic wrap should slide out easily, and you can put it back in the freezer! Thanksgiving morning, all you only need to do is make pie shells, insert the pre shaped filling, and cook. 🙂 looooots of time saved!

-Split your shopping into two trips.

The first trip should be done a week in advance for non-perishable items- canned items, flour, spices, napkins, and utensils. Then a smaller trip on Tuesday for fresh vegetables, fruit, and dairy.

-Store extra-unneeded condiments in a cooler– you’ll need the space!

-Brine your turkey in a cooler– free up space.

Set table in advance.

IMG_4796

 

 

Day Of –

-Make stuffing in muffin tins- everyone gets a nice crispy edge. Absolutely amazing!!!

muffin
Muffin Tin

-After you mash your potatoes, store them in a crock pot to keep them warm.

Also, mash your potatoes with a few tablespoons of cream cheese for some extra creaminess, and for fluffier potatoes when you re-warm them.

-Use a thermos to keep gravy warm.

Grate frozen butter for biscuits.

-Make your pie crust fancy by using tongs, pearls, forks, cooking utensils.

Bakepedia has this fun idea!

-If your pie crust is cooking too fast, cover the edges in foil or use a pie shield.

-Same with your turkey!

-Don’t over cook your turkey!

The red button is too late…. Use an instant read thermometer. 155-170 degrees is perfect!

Enjoy the holiday! Don’t stress out about so much 🙂

 

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