My Stuffing Muffins are a twist on a traditional dish. Family and friends are always amazed when they see these on the table. I’m going to be adding a unique ingredient to these Stuffing Muffins, I’m adding golden raisins. They add a touch of sweetness to a traditionally savory dish. If you don’t have golden raisins just substitute regular raisins they’ll work perfectly.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12 muffins
Equipment: 1 (12-inch) sauté pan, 1 (12-cup) muffin-tin pan, 1 small mixing bowl, 2 medium-size mixing bowls, 1 large mixing bowl, chef’s knife, large ice cream scoop, mini food processor, rubber spatula
8 cups of Ciabatta bread, 1-inch cubes
1/2 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 pound of sweet Italian sausage, casings removed
1 tablespoon of olive oil
1 stick of butter, unsalted
4 ribs of celery, diced
1 sweet onion, diced
1/2 cup of golden raisins
2 tablespoon poultry seasoning
1 teaspoon of dried thyme
3 large eggs, beaten (cage-free)
1/2 cup of whole milk ricotta cheese, room temperature
3/4 cup of Parmesan cheese, freshly grated
1-quart of chicken stock, unsalted
1 sprig of fresh rosemary plus 1 tablespoon of fresh rosemary leaves, roughly chopped
2 tablespoons fresh sage leaves, roughly chopped
1 tablespoon of fresh thyme, roughly chopped
1/4 cup of Italian flat-leaf parsley, roughly chopped
1 tablespoon plus 1 teaspoon of Kosher salt
1 teaspoon plus 1/2 teaspoon of freshly ground black pepper
1-quart of chicken stock, unsalted
Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Evenly divide the olive oil, Kosher salt, and fresh ground black peppe between the two pans, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside to cool.
Adjust oven temperature to 375-degrees F.
Start by spraying a muffin-tin pan with non-stick cooking spray.
Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, 1 sprig of rosemary, and sausage. Using a wooden spoon break the sausage apart and cook until no longer pink and brown, about 10 to 15 minutes. Drain the excess fat completely, transfer to a medium-size mixing bowl. Allow to cool and set aside.
In the same sautè pan over medium heat, add 4 tablespoons of butter. While the butter is melting add 1 tablespoon of freshly chopped sage leaves. Add the diced onions, celery, Kosher salt, fresh ground black pepper. Next, add golden raisins, and poultry seasoning. Stirring frequently, cook for 5 to 6 minutes until the vegetables soften. Remove from the heat and allow to cool completely.
In a medium-size mixing bowl add the eggs, ricotta cheese, dried thyme,1 teaspoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, 1 tablespoon of fresh chopped rosemary, 1 tablespoon fresh sage leaves, 1 tablespoons of fresh thyme leaves, and flat-leaf Italian parsley. Whisk to combine.
Add the cooled veggies and cooked sausage to the bowl containing the croutons. Using a rubber spatula, gently mix to combine. Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Gently continually stirring as you add the liquid. There will most likely be extra liquid in the bowl and will be absorbed during the baking process.
Using an ice cream scoop, scoop out a large helping, of the stuffing, into the muffin tins. Bake for 12 to 15 minutes or until set and crisp on top. Keep a close eye on them as they cook, time may vary slightly.
Carefully remove the muffins arranging them on a large serving platter. Serve hot or at room temperature. There you havit it, my Stuffing Muffins.