}); Use Muffin Tins to Make Stuffing - Propa Eats

Use Muffin Tins to Make Stuffing

Stuffing Muffins

Ever thought of baking your stuffing in a muffin tin? Well, you should because you get plenty of crispy edges.

Posted by Propa Eats on Tuesday, December 5, 2017

Feel fully prepared and fully inspired for Christmas with our collection of festive recipes. Get ready for the feast with easy to follow advice on cooking ham, stuffing, desserts and all the extras. We have the mains, sides and desserts covered. All you need to do is eat, drink and be merry.

Stuffing Muffins

Does your family fight over the crunchy corners on the stuffing? Well, you don’t have to anymore. Use a muffin tin to give everyone exactly what they want they want this Christmas: stuffing edges and peace on Earth. You get the best of both worlds with a brown, crunchy exterior and a soft, tender interior, perfect for soaking up gravy. Because these stuffing muffins are pre-portioned, they’re easier to serve—and keep you in check, so you don’t overload on carbs. If you have any leftovers, pop them in the freezer and save them for a later date.

Yields12 Servings
Cook Time1 hr

INGREDIENTS

 1 tablespoon oil
 2 onions, chopped
 2 cloves garlic, minced
 1 teaspoon dried fennel
 1⁄2 pound minced beef
 1⁄4 cup olives, chopped
 1 tablespoon capers
 3 tablespoons Carlton's Choice raisins
 4 sprigs Portuguese thyme
 4 3.5-ounce packages crackers
 1 cup vegetable or chicken stock
 1⁄2 cup butter, melted
 1 6-pack Shandy Carib Sorrel

DIRECTIONS

1

Shop at JTA Supermarkets for all your ingredients.

2

Preheat oven to 350°F and grease a muffin tin with cooking spray.

3

Heat oil in a sauté pan over high heat and cook onion and garlic for 5 minutes, until golden brown.

4

Add minced beef and mix until cooked through.

5

Add the thyme, fennel, olives, capers and JTA Supermarkets' Carlton's Choice raisins. Stir and then remove from heat.

6

Use your hands to crush and crumble the crackers over a large bowl. Add the beef mixture and chicken stock to the crackers and gently fold until everything is just combined.

7

Using your hands or a spoon, scoop the stuffing mix into the prepared pan and push each muffin down to fit the mould.

8

Bake for 30 to 35 minutes or until golden brown.

9

Serve hot with a beastly cold Shandy Carib Sorrel.

Ingredients

 1 tablespoon oil
 2 onions, chopped
 2 cloves garlic, minced
 1 teaspoon dried fennel
 1⁄2 pound minced beef
 1⁄4 cup olives, chopped
 1 tablespoon capers
 3 tablespoons Carlton's Choice raisins
 4 sprigs Portuguese thyme
 4 3.5-ounce packages crackers
 1 cup vegetable or chicken stock
 1⁄2 cup butter, melted
 1 6-pack Shandy Carib Sorrel

Directions

1

Shop at JTA Supermarkets for all your ingredients.

2

Preheat oven to 350°F and grease a muffin tin with cooking spray.

3

Heat oil in a sauté pan over high heat and cook onion and garlic for 5 minutes, until golden brown.

4

Add minced beef and mix until cooked through.

5

Add the thyme, fennel, olives, capers and JTA Supermarkets' Carlton's Choice raisins. Stir and then remove from heat.

6

Use your hands to crush and crumble the crackers over a large bowl. Add the beef mixture and chicken stock to the crackers and gently fold until everything is just combined.

7

Using your hands or a spoon, scoop the stuffing mix into the prepared pan and push each muffin down to fit the mould.

8

Bake for 30 to 35 minutes or until golden brown.

9

Serve hot with a beastly cold Shandy Carib Sorrel.

Stuffing Muffins
Chef Chelsae-Marie Lee Kong

Chef Chelsae-Marie is a die-hard ‘foodie', so the calling to be a chef felt natural to her. She prides herself on providing a customizable catering experience with local and exotic influences. She pushes new flavors and makes each offering original and memorable.

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