Empty My Fridge
Stuffin Muffins Perfect for Thanksgiving! | Chef Jean-Pierre
Ingredients
- Olive oil2 tbsp
- Onion · diced1
- Sausage1 lb
- Carrot2 cups
- Celery2 cups
- Sweet potato2 cups
- Sage · finely chopped¼ cups
- Cranberry · dried¼ cups
- Raisin¼ cups
- Cherry · dried¼ cups
- Garlic · chopped1 tbsp
- Egg6
- Buttermilk½ cups
- Bread3 cups
- Hot sauce1 tbsp
- Butter
Instructions
- Preheat the oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large frying pan. Add the diced onion and cook for a couple of minutes until lightly golden.
- Add the carrots, celery and sweet potatoes, season with salt and pepper, cover and cook 5 to 7 minutes until starting to soften but still slightly firm.
- In a separate pan, heat another tablespoon of olive oil. Add the sausage and break it into small crumbles as it cooks, until dark and caramelized.
- Add the sage, dried fruits and garlic and cook a few more minutes.
- Add the pecans, mix well and turn off the heat.
- In a glass bowl, beat the eggs with the buttermilk.
- Put the bread cubes in another glass bowl. Add the cooked sausage and vegetables, season with salt and pepper, then pour over the egg mixture and mix gently.
- Grease a muffin pan with nonstick spray or softened butter. Pack the muffin cups tightly with the stuffing.
- Bake for about 35 minutes until golden brown and set.
- Cool for about 10 minutes, then unmold and serve warm.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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