It’s Thanksgiving y’all! Heeeeeey! I’m going to share with you one of my favorite things to eat with my turkey…stuffin’ muffins. We’ve gone through a lot of trial and error over the years making these babies, but we’ve pretty much got it down now.
Here’s what you need:
- 6 Ciabatta rolls (sandwich-size, not those minis)
- 1 box Zatarain’s Long grain/wild rice
- 2 c. chicken stock (you may not need all of it, but it’s best to have more than enough)
- 1-1&1/2 c. shreded mozzarella cheese
- 2 tbsp. oil
- 5-6 small or med sage leaves rough-chopped (this is roughly 3/4 tsp. of dried sage)
- black pepper
- onion powder
Start your rice first, cooking according to the box. It will take about 25 min to cook, so it will be good to get it going before you prep the bread.
Heat your oven to 350°. While your oven is heating up you’re going to cut all of your ciabatta rolls into small, crouton-sized pieces. In a large bowl, you’re going to sprinkle a little pepper and onion powder over the top of your bread and give it a good mix. Then you’re going to add your fresh or ground sage and mix that in. Note: You can add more sage to taste if you like a stronger sage flavor (we do). Lastly, add the 2 tbsp of oil and mix it up to coat your bread.
Now, on a rectangular sheet pan or a lg. round pizza pan, you’re going to take your bread pieces and spread them out into an even layer. Bake the bread for like 12-15 min (everyone’s oven cooks differently) or until they’re a nice golden brown. Remember to think crouton. And for the record, as long as you don’t burn the bread, they will still make a good stuffing even if they’re a little extra crispy :). Throw the finished bread back into your large bowl.
Once your rice is done, add it to the bowl with your bread. Fold it in gently until it’s mixed in evenly. Then add in your cheese slowly so you don’t end up with a big clump of cheese. After your rice and cheese are mixed in, you’re going to start adding your stock. Start with about half your stock (1 c.) and add that into the mix. You want to soak your stuffing, but not drown it in liquid. If you have any standing liquid, that will make your stuffing too mushy, so you’ll want to watch for that not to happen. If it does happen, don’t panic, because you can just pour the excess liquid out. Once you think your stuffing is wet enough, (your bread pieces will look and feel wet) stop adding stock. If you have some stock leftover, just add it into your gravy.
Bake at 350°. Note: We’ve made the muffins at higher degrees to bake with whatever we’re cooking, so don’t be afraid to pop them in and just adjust the time and check them maybe a little sooner if at a higher baking temp.
Grease a regular 12 cup muffin/cupcake pan. Fill each cup equally. You don’t have to pack them super tightly. The rice and cheese will hold them together well and they will firm up while baking.
Bake 50-60 minutes. When they’re done they will be crispy on top and you can even run a knife around the edge of the muffin well and if it holds together like a muffin and spins around, you’re good to go.
These are always a hit at our table and there are a ton of ways you can change them up. We’ve added a pound of sausage to them before. We’ve also added a granny smith apple to the mix or sautéed onions. Maybe you could even add some dried cranberries. And you can also always add some more veggies in by throwing some carrots, celery, and mushrooms into your food processor, sauté them and mix them in. The possibilities are endless. As always, I hope you enjoy them, and Happy Thanksgiving! – Moe