Stuffin' Muffins

Not sure what to call this dressing recipe baked in muffin tins.  Racheal Ray called them “Stuffin’ Muffins” so I’ll just go with that name. I made a batch to go with a roasted chicken, mashed potatoes and green beans . . . and gravy, of course. Baking the dressing individually ensures that each serving is crisp on the outside and tender on the inside. Definitely no soggy dressing! This batch made 8 cups so I baked 6, served 4 (we had guests), had 2 baked ones for leftovers the next day and added 2 unbaked cups to the freezer for use at a later time. 

This recipe is also a great way to use up leftover bread while adding an interesting  bread-based component to a meat and potato type meal. Another use for leftover muffins: split in half, toast and top with creamed chicken or turkey . . . or a poached or fried egg.

 

Stouffin’ Muffins  Makes 8 muffi

10 ounces bread (ciabatta, French bread, any leftover bred on hand),cut into 1-inch pieces

1/2 stick(4 tablespoons) room temperature butter, divided

3 to 4 ounces bulk breakfast pork sausage

1 cup finely chopped yellow onion

1 cup finely hopped celery

3/4 teaspoon koshet salt   

1 teaspoon fresh sage chopped or 1/2 teaspoon dried sage 

1/4 teaspoon dried thyme   

3/4 teaspoon black pepper 

1/4 teaspoon dry mustard 

1 teaspoons minced fresh rosemary

1/2 cup chopped fresh parsley

1/4 cup chopped celery leaves

2 large eggs, beaten

1 1/4 cups chicken broth.stock (or beef broth  could be used if serving muffins with beef)

 

1. Grease the cups of a muffin tin with 1 tablespoon of the butter.(I used a  6 cup muffin tin and 2 custand cups.  Place in the refrigerator for at least an hour. (This isn't about preventing sticking as much as it is creating a crispy crust.)
2. Preapare bread: Heat y oven to 250℉. Arrange the bread pieces between on a  half sheet pan and bake in the center of the oven for 1 hour. The bread should be crisp and dried without browning. Transfer to a large mixing bowl
3. Cook t\sausage in a medium sized cast iron skillet over medium-high heat, breaking up any chunks with the back of a wooden spoon or potato masher; cook until the fat has rendered out, and the sausage is browned, about 6 minutes.
4. Add remaining butter to the skillet of sausage; then add the onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary and cook for 7 minutes, stirring frequently. Remove from heat and stir in the parsley and celery leaves. Cool for 5 minutes and add to bowl of bread; mxi to combine 
5. Combine the eggs and broth in measuring cup or bowl, then add to the bread bowl mixture  in two installments, allowing the first to be absorbed before adding the second.
6. Retrieve the buttered muffin tin from the fridge and using an ice cream or cookie scoop (or large spoon) fill the muffin cups, evenly distributing amongst the cups and shaping roughly into mounds.
7. Tear a piece of aluminum foil (large enough to cover the muffin tin), spray the dull side with no-stick spray. Cover the muffins tightly with the foil (lubed side down of course), and refrigerate for several hours, overnight, or up to two days. 
8. When ready to bake, preheat oven to 350℉. Then remove the muffin tin from the fridge and place directly onto the middle rack of the oven, and bake for 20 minutes. Then, carefully remove the foil and bake 35 more minutes, until the dressing is deeply browned and crisp.
9. Remove and cool for at least 15 minutes on a cooling rack. To release, loosen the edges of the muffins with a small offset spatula or butter knife until the muffins release from the pan.