It’s been awhile, friends!
I’ve been on hiatus while I got Baby Bird situated in full time language immersion school, during which time every aspect of my life seemed to change… from work status, to life plans, to training intensity and goals, to the very most superficial of things…
I’m now slightly feeling as though it would be easier to just start a brand new blog in which I completely reintroduce myself to you as a different human than I was six months ago. But that’s the nature of life- we are all constantly evolving. Plus, I still love talking about the same things I did six months ago. And the URL that best makes sense for my life- gorunningmama.com– is already taken. By me. So I guess I’m staying here.
I figured offering up what is indisputably my very best holiday recipe might make people forget my blog went dark for an entire summer- Cornbread Stuffing Muffin Stuffing! Nope, that isn’t a misplaced, accidental double-up on the word “stuffing” in the title… this is a buttermilk cornbread stuffing made from homemade cornbread muffins studded with all the goodies that make stuffing greatness- bacon, apples, onions, celery, and parsley. Not the stuffing, the muffins… the MUFFINS are packed with all that goodness! Well… then the stuffing gets loaded with yumminess as well. Embrace the beauty of kitchen redundancy.
You have to start this process the day before Thanksgiving at the very latest, though I like to start two or three days before to allow the muffins time to stale up just slightly (And here I am writing this the day before Thanksgiving- some help I am!) because nobody likes soggy stuffing and moist carbs create soggy stuffing.
Memorize this- it’s important: Moist Carbs = Soggy Stuffing
^Very important life equation. Write it down.
So like I said, you start at least a day in advance with the muffins…
Crumble them so that their moist interior will dry out faster (if you get a late start you can even dry the crumbles out in a warm oven to speed things up!)…
And then that becomes your ticket to stuffing perfection!
Luckily, you end up with two dozen stuffing muffins and only need 18 for the stuffing. Eat the six remaining muffins immediately. Consider it carb loading for your local Turkey Trot.
Happy Holidays, friends!
Cornbread Stuffing Muffin Stuffing
- 8 slices of thick-cut no-nitrate-added bacon, diced (I like Cherrywood Smoked Bacon)
- 2 ribs of celery, finely chopped
- 1 apple, finely chopped
- 1 medium yellow onion, diced
- 1 cup yellow cornmeal
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 cup sugar
- 1 tbs poultry seasoning
- 1/4 tsp nutmeg
- 1 1/2 cups buttermilk, room temperature
- 1 egg, room temperature
- 6 tbs butter, melted and cooled
- 1 tbs parsley, chopped
Directions: In a skillet, saute the diced bacon over medium-high heat until cooked through and beginning to crisp. Add the celery, apple, and onion and saute until soft, fragrant, and translucent. Remove mixture to a towel lined plate to cool.
Preheat oven to 400 degrees.
Line two 12-cup muffin pans with liners.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, poultry seasoning, and nutmeg. Add the butter to the dry ingredients and mix to combine. Lightly whisk the egg into the buttermilk and add to the dry ingredients, mixing to combine.
Add the sauted ingredients and parsley to the batter and mix to combine well.
Fill each muffin tin 2/3rds full. Bake for 16 minutes. Cool in pan for 3 minutes before removing to a rack to cool completely.
Makes 2 dozen muffins.
Coarsely crumble at least 18 of the muffins onto a lined baking sheet to allow to dry for at least a day. If needed you can dry out the stuffing muffins in a warm oven to quicken the process.
- 1 tbs olive oil
- 1 medium yellow onion, finely diced
- 2 ribs of celery, finely diced
- 2 carrots, peeled and finely diced
- 1 apple, finely diced (optional)
- 1 roasted turkey legs (made the day before) skin removed, meat shredded and at room temperature
- 2 tbs chopped fresh sage
- crumbled stuffing muffins
- 2-3 cups reduced sodium chicken broth, hot
- 2+ tbs butter
Directions: Preheat oven to 350 degrees.
Heat the oil in the skillet over medium heat. Add the onions, celery, carrots, and optional apple and saute, stirring occasionally, until onion is translucent. Add shredded turkey meat to heat quickly, stirring frequently.
In a large bowl, combine onion mixture, stuffing muffins and sage.
Pour broth over mixture and stir until just combined- more broth will create a moister, more custard-like stuffing while less broth will create a crumblier, better defined stuffing. Season with salt and pepper and transfer to a buttered 1 1/2 quart baking dish.
Dot top with butter. Bake until golden brown on top and crisp around the edges, 30 to 45 minutes depending upon liquid content.