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Stuffing made in a muffin pan?

RUNNERFEMME Nov 7, 2011 06:49 PM

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. Emme RE: RUNNERFEMME Nov 7, 2011 07:05 PM

    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
      RUNNERFEMME RE: Emme Nov 7, 2011 07:12 PM

      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
        Melanie Wong RE: Emme Nov 8, 2011 09:29 PM

        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
          mamachef RE: Melanie Wong Nov 8, 2011 09:35 PM

          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. opinionatedchef RE: RUNNERFEMME Nov 8, 2011 09:59 PM

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

        1 Reply
        1. re: opinionatedchef
          RUNNERFEMME RE: opinionatedchef Nov 9, 2011 09:59 AM

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

        2. LNG212 RE: RUNNERFEMME Nov 9, 2011 08:18 AM

          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. John E. RE: RUNNERFEMME Nov 9, 2011 10:41 AM

            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.
              RUNNERFEMME RE: John E. Nov 9, 2011 01:36 PM

              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
                John E. RE: RUNNERFEMME Nov 9, 2011 05:40 PM

                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.
                  RUNNERFEMME RE: John E. Nov 9, 2011 07:01 PM

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

            2. p
              pattib1 RE: RUNNERFEMME Nov 18, 2011 08:44 AM

              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.

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