Use Muffin Tins to Make Stuffing

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.

YIELDS: 12 Servings

COOK TIME: 1 hr

INGREDIENTS

Shop at JTA Supermarkets for all your 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. Preheat oven to 350°F and grease a muffin tin with cooking spray.
2. Heat oil in a sauté pan over high heat and cook onion and garlic for 5 minutes, until golden brown.
3. Add minced beef and mix until cooked through.
4. Add the thyme, fennel, olives, capers and JTA Supermarkets’ Carlton’s Choice raisins. Stir and then remove from heat.
5. 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.
6. Using your hands or a spoon, scoop the stuffing mix into the prepared pan and push each muffin down to fit the mould.
7. Bake for 30 to 35 minutes or until golden brown.
8. Serve hot with a beastly cold Shandy Carib Sorrel.

About Post Author

Chelsae-Marie Lee Kong

https://www.chefchelsaemarie.com

Chelsae is a die-hard ‘foodie’ so the calling to be a chef felt natural to her. She’s a certified chef with a Bachelor of Science Degree in Culinary Arts and Food Service Management from Johnson & Wales University and Associate of Science Degree from Trinidad and Tobago Hospitality and Tourism Institute. She offers clients a customizable catering experience – offering both savory and, or, sweet dishes with both local and exotic influences.

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