Ten Days of Thanksgiving: Stuffing

16 Nov

My absolute most favorite dish at the Thanksgiving table is stuffing. I love how no matter which way it is cooked, it tasted amazing. I love all the varieties available and the numerous ways there are to put a personalized twist on stuffing. It is in that vein I present my two favorite stuffing recipes: Rachael Ray’s Stuffin’ Muffins and Steph-ing!


Steph-ing is a recipe conceived by my wonderful friend Steph (Steph, if you’re reading-hi! We need to stop by to see you guys soon!) It is a really easy recipe to make and, because it’s made in a crockpot, the stove top is occupied and you’re free to do other cooking.


  • 2 jars (4.5 oz each) sliced mushrooms, drained
  • 4 celery ribs, chopped
  • 2 medium onions, chopped
  • 1/4 c. minced fresh parsley
  • 3/4 c. butter
  • 1 and 1/2 lbs. day old bread (i use texas toast, white, if i can find it), cubed
  • 1.5 tsp salt
  • 1.5 tsp sage
  •  1 tsp. poultry seasoning
  • 1 tsp. dried thyme
  • 1/2 tsp. pepper
  • 2 eggs
  • 1 can chicken broth (or veggie broth)


  1. In a skillet, saute mushrooms, celery, onions and parsley in butter until the veggies are tender.
  2. In a large bowl, toss bread cubes with salt, pepper and spices. Add mushroom veggie mixture and toss.
  3. Whisk eggs with broth; add to bread mixture and toss.
  4. Transfer to slow cooker. Cover and cook on low for 4-5 hours our until the thermometer reads 160 degrees

This recipes feeds approximately 15 people!

Stuffin’ Muffins

Apple, onion and stuffing. In a muffin. Delish.

If you don’t like traditional stuffing but mushrooms are not your thing, or if you don’t have a slow cooker, Rachael Ray’s Stuffin’ Muffins might be for you. I tried this recipe for the first time about 4 years ago and it has become a staple at all of our Thanksgiving dinners (Christmas dinners, too).





  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 stick butter, softened
  • 1 fresh bay leaf, available in produce department
  • 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
  • 1 medium to large yellow skinned onion, chopped
  • 3 McIntosh apples, quartered and chopped
  • Salt and pepper
  • 2 tablespoons poultry seasoning
  • 1/4 cup chopped fresh parsley leaves
  • 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
  • 2 to 3 cups chicken stock, available in paper containers on the soup aisle (I use vegetable stock)


  1. Preheat oven to 375 degrees F.
  2. Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter.
  3. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
  4. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
  5. Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it.
  6. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin’ muffins to a platter and serve hot or room temperature

3 Responses to “Ten Days of Thanksgiving: Stuffing”

  1. April November 17, 2010 at 9:00 am #

    Looks yummy!! I cheat and use the Pepperidge Farms Herb Stuffing Mix (blue bag) with half a bag of craisins in it, and I get complemented like crazy. They don’t need to know how easy it is to make!!

    • theemptykitchen November 17, 2010 at 5:17 pm #

      those are my favorite kinds of recipes…easy, yummy and deceitful!

  2. stephb November 20, 2010 at 7:41 pm #

    hey….thanks for posting my recipe!! i didn’t fully make it up, but i did change it up some from the book 🙂 it’s my favorite!

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