Posted by: 4whateveritsworth | November 7, 2011

Stuffin’ Muffins with Caramelized Onion and Cornbread Stuffing

The holiday prepping continues and the freezer is gradually filling up with some of our all time favorites. Nearing the top of that list is a recipe for Stuffin’ Muffins, using a Caramelized Onion and Cornbread Stuffing. I’m hungry just typing that.

This recipe for Caramelized Onion and Cornbread Stuffing has been a winner the past few years. It can be baked in a casserole, or, as is our preference, baked in individual muffin cups, hence the name “Stuffin’ Muffins”. The recipe freezes beautifully.

Caramelized Onion and Cornbread Stuffing

2 T. butter (I prefer a light drizzle of olive oil instead)

2 onions, chopped

6 large cornbread muffins (like the oversized ones you purchase in your grocery store bakery), crumbled (I use a box of Trader Joe’s cornbread mix – prepared)

A handful of fresh sage leaves, chopped (This is one of those popular Thanksgiving herbs that can be hard to find. Even 4 weeks ahead of the holiday, I had trouble finding it. I was able to locate it in a 1 ounce package at Trader Joe’s, but I had to call ahead for a few days until I found it in stock. I use the entire 1 ounce package when I double the recipe. See notes below.)

Salt and freshly ground black pepper (I omit the salt since it’s in the muffins and chicken stock)

1 beaten egg

¼ cup heavy cream (skim milk works fine)

¼ cup chicken broth (reduced sodium chicken broth in a can)

Drizzle a light coating of olive oil in a large pan, over medium heat, and add the onions, cooking until soft and lightly caramelized. While the onions are cooking, blend the egg, milk and chicken broth. Add the blended liquids to the remaining ingredients above in a large bowl and mix well. Incorporate the caramelized onions and stir to combine.

For the casserole: spray a 13 inch casserole dish with Pam cooking spray.

For the Stuffin’ Muffins: Line muffin tins with cupcake papers. Fill each muffin cup to the top.

Bake at 375 degrees until golden brown, about 30 to 40 minutes. If you are freezing the Stuffin’ Muffins, consider baking the recipe until the tops are not quite golden, since you will reheat them in the oven on Thanksgiving.

Notes: I double this recipe, yielding approximately 30 plus muffins. If you do a search online, you will find a variety of stuffing recipes made as Stuffin’ Muffins.

Until my next post, 4 whatever it’s worth…..

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