This stuffing is so fabulous it’s not just for Thanksgiving. The muffin presentation is fun and unique but it also cooks quickly and stays moist. So cute too! 🙂 This recipe was adapted from Food and Wine, contributed by Michael Symon.
I love trying new recipes for our Thanksgiving feast, but, even though I have served this stuffing in the past I had to made it again this year. It’s delicious! I used Trader Joe’s cornbread mix but homemade or another not-too-sweet store-bought cornbread would work well too. I roasted the squash and made the cornbread a day in advance. I think it was our favorite side dish this year- Great!
Yield: 18 muffins
- One 3-pound butternut squash, halved lengthwise and seeded
- Vegetable oil, for rubbing
- coarse kosher salt and freshly ground black pepper
- 1 1/2 pounds prepared cornbread, cut into 1-inch cubes (I used Trader Joe’s cornbread mix- the perfect amount)
- 3/4 pound thick-cut bacon, cut into 1-inch pieces
- 1 large red onion, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 6 garlic cloves, minced
- 1/4 cup plus 2 T chopped sage
- 3 teaspoons sugar
- 3 large eggs
- 3/4 cup chicken stock or low-sodium broth
- Bake the cornbread. Cool and cut into 1-inch cubes.
- Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.
- Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.
- Generously butter a 12-cup muffin tin, and 6 cups in an additional tin. (I used cooking spray.)
- In a medium skillet, cook the bacon over moderate heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
- Heat 1/4 cup of the bacon fat in the skillet. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the bacon.
- Peel the roasted squash. Transfer 4 1/2 cups of the squash to a food processor, add the sugar and puree until smooth.
- Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.
- In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes.
- Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again.
- Mound the stuffing in the prepared muffin cups.
- Bake the muffins in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.
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