Nov 242011

Some people like a really traditional thanksgiving (turkey with all the trimmings) and some people like to shake things up (with a deep fried turkey, a turduken or even tofurkey…ew).  I’ve gotta say I’m somewhere in the middle.  Most Thanksgiving traditions at the Lubin’s are pretty untouchable–my Mom and Aunt will always prepare and stuff our prefect turkey (which I have probably named…Herbert is sitting in our fridge as we speak).  My Dad will always don a very masculin apron and make not one, not two, not three, but FOUR amazing pies.  We’ll always admit defeat and buy our gravy rather than end up with lumpy gravy again.  My sister Jenna will probably try to start at least one fire lighting the candles. But while traditions are important, I sometimes try to make little twists on our favorites, like last year with new brussel sprouts and sweet potatoes.  This year for an early Thanksgiving with friends, I took my moms classic stuffing recipe and made some healthy swaps, plus made them into mini stuffin’ muffins!

My mom’s stuffing is simple but so perfect in my mind.  To her recipe with sauteed celery and onions, I added carrots and mushrooms for extra veg factor. Instead of pork sausage, I subbed ground turkey, seasoned with sage, thyme, and garlic to try to masquerade it as sausage.  And the final change, instead of stuffing it into poor Herbert, I mixed in a few eggs and baked it up in a mini muffin tin for individual little bites.  You can also make these with any stuffing recipe you like, just add an egg to bind it together!

Nutritional Highlights: I could say that you should make Thanksgiving healthier by exhibiting portion control.  I also would have to say that I have absolutely no intention to exhibit any of that tomorrow.  Free for all.  Anyway, these stuff muffs really aren’t so bad.  They have a lot of vegetables, lean ground turkey, and a mixture of white and wheat breads.  Plus, there is mega portion control by making them in these cute little muffins.  And you get the crusty exterior in every bite!  You can try these with your favorite stuffing recipe, just add a little egg to bind it together.

Mini Stuffing Muffins!

Ingredients for 24 mini muffs:

  • 1 bag herb stuffing cubes
  • 2 carrots, chopped
  • 1/2 large onion, chopped
  • 2 stalks celery, chopped
  • 1 cup chopped mushrooms
  • 2 cups low sodium chicken broth
  • 1/2 lb ground turkey (I added dried thyme, garlic powder, and sage to try to make it seem more like sausage)
  • 1 egg plus 1 egg white
  • olive oil
Directions (a vague recollection of what I did):
In a large pan or pot, heat a little olive oil and sautee the carrot, celery, onion, and mushroom until tender and beginning to brown.  Remove for the pan.  Add a little more oil and brown the ground turkey with optional additional seasoning.  Turn off heat.  Add vegetables back into the pan.  Pour in stuffing bag.  Gently stir.  Add chicken broth and mix (add more if you think it needs more moisture).  Beat the egg and egg white in a separate bowl and mix into the stuffing mixture (this is to bind the muffins).  

Spray a mini muffin tin with non-stick spray.  Form little stuffing balls using your hands–try to press them relatively well so they don’t fall apart.  Bake in the oven at 350 for about 20-25 minutes or until the tops are crispy and the muffins are set.  You’ll be left with adorable little stuff muffs that are moist and tender in the center but crispy on the outside.  

Have a happy and healthy Thanksgiving!

  2 Responses to “Mini Stuffin’ Muffins”

  1. I just love this idea! And I’m going to definitely do this for Christmas. Great blog and recipes! I’ll be back for sure.:)

  2. Gran chaqueta de color caqui temperamento, diseño del collar grande con elegante color puede hacerte lucir muy suave, oh, una versión simple de la combinación de modelos y partido es muy elegante, con un vestido retro de cuello alto, perfecto para destacar la pequeña mujer sentimiento romántico y el temperamento para.

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