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David Venable
David's Note: Many of us serve traditional stuffing & cranberry sauce, but these muffins are a fun way to make the two Thanksgiving sides as one.
Preheat the oven to 350°F.
In a large sauté pan over medium heat, add the oil and 2 Tbsp butter. When hot, toss in the onion, celery, and carrots, then sauté until the vegetables just begin to soften. Add the rosemary, sage, parsley, salt, and pepper, and poultry seasoning. Stir together and remove from the heat.
In a large pot, heat the chicken stock to a simmer and add the 1/4 stick butter. If your stuffing came with a flavor packet, you can add it to the stock now.
In a large mixing bowl, stir together the stuffing breadcrumbs, walnuts, and sautéed vegetable mixture until evenly distributed. Pour the warm stock overtop and mix very gently to ensure the stock reaches the bottom. Cover and let soak in for about 20 minutes.
In another mixing bowl, whisk together the eggs and the heavy cream. After the stuffing has rested, remove the cover and fluff lightly with a fork. Pour the egg mixture over the stuffing and stir, breaking up any large clumps.
Spray a large muffin pan with nonstick cooking spray and fill each indentation with the stuffing mixture, overfilling somewhat to create what looks like a finished muffin. Pop it in the oven and bake 30 minutes until the muffins are set, but not too crusty. Remove from the oven.
With a small spoon, scoop out a small circle in the top of each muffin, about 1" deep. Fill each hole with the cranberry sauce and place the muffin pan back into the oven for 5 minutes. Remove from the oven and let rest for a few minutes. Then, carefully release the muffins from the pan. Gently circle each muffin with a knife, if necessary, to help remove. Serve while warm.
Tip: Put your Thanksgiving leftovers to work! You can make these muffins with any remaining stuffing & cranberry sauce.