Turkey Stuffing Muffins an essential? What, you’ve never heard of them? Well, after you try these they will become as essential as the stuffing itself. After all, you get the best of the actual stuffing and you can eat it with your hands. You can make extras and freeze them. You can make them all year long (wouldn’t they be wonderful for brunch?). And, even though this recipe calls for specific ingredients, it would be easy enough to riff on them with the ingredients in your personal favorite stuffing.

Then there’s the cranberry chutney. Now I know that there is a large camp of people who in other contexts would turn up their nose at the very thought of eating jiggly food out of a can, but at Thanksgiving simply will not hear of anything else but slices of canned jellied cranberries embedded with the rings of the can on their holiday table. Good for them. For the rest of us, always seeking a new twist on cranberry sauce, you’ll love this vaguely traditional, but ultimately fresh and bright twist on a seasonal favorite.

So, where do these recipes come from? Our social media manager Caron Golden got to make them at a recent Contemporary Thanksgiving Side Dishes class at The Art Institute of California-San Diego, taught by my friend Chef John Miller. She swears she loved them all, but after raving about the muffins and the sweet, sour, and spicy chutney (she admits she added more red pepper flakes than called for and loved it), we agreed we had to share them with you.

Turkey Stuffing Muffins-small

Turkey Stuffing Muffins
The Art Institute of California-San Diego
Yield 6 to 8

Ingredients
4 ounces of bacon, diced
1 cup onion, diced
1 Granny Smith apple, 1/4-inch dice
4 eggs
1/2 cup heavy cream
1 cup milk
1 tablespoon poultry seasoning
1 tablespoons fresh parsley, minced
salt and pepper to taste
1 day-old baguette, cut into 1/2-inch cubes

Preheat oven to 350°F.

Place diced bacon in a saute pan and just cover with cold water. Bring to the boil, reduce the heat and let water evaporate as the bacon cooks. Saute until bacon is crisp. If necessary, you can add additional neutral flavored oil to continue rendering the fat.

Bacon, Onions, Apples

Add the onions and apple and continue to cook until translucent. Transfer to a bowl and let cool until it’s under 180°F.

Whisk together the eggs, cream, milk, poultry seasoning, parsley, and salt and pepper. Place bread in a large bowl and pour the egg mixture over the bread cubes. Gently fold ingredients together and let rest in bowl for 15 minutes so the bread can absorb the liquid. Add the cooled bacon mixture to the bread and eggs. Don’t over mix.

Mixing all ingredients-small

Lightly grease the cups of a muffin tin with butter or use a non-stick pan spray. Using your hands, fill the muffin tins with the stuffing mixture (squeezing out excess moisture) to slightly mounded muffins.

In the muffin tins2

Bake for 20 to 30 minutes until the tops are browned and crisp.

Baked muffins2

Cranberry Chutney

The Art Institute of California-San Diego
Yield: 4 cups

Ingredients
1 orange
1 Granny Smith apple, peeled and diced
1/2 tablespoon fresh ginger, peeled and minced
1 cup onion, small dice
1 cup golden raisins
3/4 cup sugar
12 ounces whole fresh cranberries, thoroughly rinsed
1 cup white vinegar
1/2 cup orange juice
1/8 teaspoon ground cinnamon
3/4 cup brown sugar, tightly packed
1/2 teaspoon fresh garlic, minced
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Remove zest from the orange and mince. Remove white pith from the orange and discard. Chop the orange, being careful to remove any seeds.

Combine all ingredients into a stainless steel saucepan. Bring to a boil then reduce heat toa simmer. Cook gently until cranberries are soft (approximately 15 minutes). Stir often to prevent chutney from sticking.

Remove from Heat. Chill at least 24 hours before serving to allow flavors to blend.

Cranberry Chutney-small

Denny and I wish you and your family and friends the happiest of Thanksgivings! We hope this is the beginning of a brilliant and special holiday season for you!

 

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

1 Comment »

  1. […] Turkey Stuffing Muffins and Cranberry Chutney: Just when you thought you couldn’t come up with a new way to approach stuffing someone turns it into muffins. What a cool idea! You could certainly do with your own favorite, traditional stuffing, but take a look at this recipe from the Art Institute of California-San Diego. And pair it with this divine cranberry chutney! […]

    Pingback by Last-Minute Thanksgiving Inspiration | Personal Chef Blog — November 19, 2018 @ 12:36 pm

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