As Thanksgiving quickly approaches, many of us are well into the planning stages of the meal that will be shared with family and friends. We all have our favorites, the must-have dishes that have become a part of the tradition we have created through the years. A favorite dish of mine, is stuffing. It’s the one dish I return to most often for second helpings and sometimes even thirds. This version is made in muffin tins -a different and fun way to serve stuffing on the Thanksgiving table. Or for a festive appetizer “bite”, use mini muffin tins.
Ingredients:
1 lb fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3/4 C dried cherries
5 garlic cloves, finely chopped
2 T fresh Sage, finely chopped
*3 eggs (For muffins only)
¼ cup chicken stock ( or Use up to 1 cup if making stuffing in a baking dish)
2 T olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 350 F. Toss bread cubes with olive oil, and a pinch of salt and pepper, place on a sheet pan and toast until lightly browned, about 10 minutes.
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, cherries and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
Place toasted bread in a bowl, add chorizo mixture, gently toss. Add salt and pepper to taste.
*If you are making stuffing “muffins” – whisk eggs together with ¼ C stock in a small bowl. Stir egg mixture into stuffing mixture, gently coating it. If mix seems too dry, add a little more stock a tablespoon at a time until it is moist. Let stand 5 minutes.
*If you are making stuffing in a baking dish (not muffins) replace eggs with roughly ½ to ¾ C chicken stock. Place in a buttered baking dish and bake for 20-25 minutes or until golden.
If making muffins -pack the stuffing into well greased muffin cups and bake for 20-25 minutes, until golden. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.
Do you think you could make these ahead and warm them at dinner? If so, how would you warm them without drying them out?
Hi Roxanne- truthfully, I haven’t made these in sooooo long- I can’t quite remember. What if you brushed with butter before reheating?
I made these for Thanksgiving (my first year hosting!) and they were a huge hit! My husband loved the chorizo and requested that we keep these on the menu for next year. Thank you for another wonderful recipe!
This looks like a lovely recipe! I was wondering how to make it vegan…could I use flax-egg or some sort of egg replacer? I can only find dried cranberries that have sugar in the ingredients, so I am wondering what it would be like with cut up apples and some apple juice. I really love your website!
I think egg replacer would work great. Apples too!!
you just gave me the idea of combining my cranberry chutney and stuffing in a muffin tin! thanks!