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Stuffing made in a muffin pan?

Anybody ever done this for Tday? Does it work or come out too dry? Do you add more liquid to compensate? I like the idea of more crunchy per serving and it might be a cute and easy presentation for the family (including kids).

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  1. it works well... it was featured a couple of years ago in the NY Times too. http://www.nytimes.com/2009/11/11/din...

    3 Replies
    1. re: Emme

      Awesome, thanks! Looks like I can easily convert my usual recipe to make it work - plus I'm sure my hubby wouldn't mind being a guinea pig this weekend!

      1. re: Emme

        Good, that recipe does not add a beaten egg. I've made it with beaten egg and not liked the result, gets too rubbery around the edges. Much better without the egg to get a more crunchy efect.

        1. re: Melanie Wong

          Also drizzle just a little melted butter atop for extra crunchy factor. You can also make savory kugels (noodle, onion, mushroom) this way and they turn out beautifully also.

      2. clever idea, femme. also, if you ever want to tinker w/ diff recipe variations, it would facilitate that.

        1 Reply
        1. re: opinionatedchef

          i'd love to say it was my idea, but it ain't. i really think we need a "like" button...

        2. I just posted a reply in the other thread. See here for my experience with the muffin stuffing: http://chowhound.chow.com/topics/8166... .

          1. I like making stuffing in a muffin tin because I prefer the ratio of crunchy crust to the moist interior.

            3 Replies
            1. re: John E.

              do you add any extra liquid or just your usual recipe in a muffin tin? i suppose the cooking time will drastically be reduced - but i can eyeball it.

              1. re: RUNNERFEMME

                I just our regular recipe. My mother always made stuffing using Kellogg's Croquette Stuffing Mix (with additional onions and celery) and it is a fairly wet stuffing before baking anyway. If it were me I'd add a little extra broth. The cooking time is reduced, but I just eyeball it anyway. I prefer a crunchy stuffing to a mostly mushy stuffing.

                1. re: John E.

                  Got it. Thanks, John E! My hubby will my stuffing guinea pig.

            2. I usually make a large pan of dressing cooked in the large flat pan, however, I also get out all my muffin tins and bake as many as I have dressing to fill. They are crunchy around the edges, moist inside but the best part is that they freeze well and when you want to reheat just get out the number that you want and microwave. Keeps well.