CHEF JAMIE’S THANKSGIVING STUFFING MUFFINS
Serves: 6
CHEF JAMIE’S THANKSGIVING STUFFING MUFFINS
Cook time: 50 MinTotal time: 50 Min
Ingredients
- 4 cups stuffing mix or cubed brioche or sourdough (no crusts, cut into cubes and toasted)
- 2 large eggs
- 1 cup chicken stock
- 4 tablespoons unsalted butter, melted
- Zest of 1 orange
- 1/2 cup sliced leeks, white part only
- 1 stalk celery, diced
- 1/2 cup dried apricots, sliced
- 1/2 cup diced apple
- 1/2 cup dried cranberries, marinated in 2 tablespoons Triple Sec
- 6 leaves fresh sage, chopped
- 2 tablespoons minced fresh thyme
- 3 tablespoons chopped parsley
- 1/2 cup toasted pecans
- 1/4 cup toasted pine nuts
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground white pepper
Instructions
- In a large mixing bowl, add toasted bread.
- Heat a large sauté pan over medium heat and add 2 T. butter. Sauté leeks and celery for 5 minutes; till soft and translucent. Add apricots, apples, cranberries, sage, thyme, and parsley, and sauté for 3 minutes more.
- Add vegetable mix to the bread. Add beaten eggs, chicken stock, melted butter, and zest and mix thoroughly. Add toasted nuts and salt and pepper, Place in small muffin tins and bake at 375 for 40 to 45 minutes.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.