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Dinner Sidekicks: Pecan Stuffin’ Muffins

We absolutely love crafting unique twists on classics. Wow your Thanksgiving guests with these hot-from-the-oven muffins with all the herby, savory goodness of traditional stuffing. It’s perfect for gobbling up with turkey, or since they’re so tasty, you may just want to eat them all by themselves!

 

Pecan Stuffin’ Muffins (Vegetarian)

Serves 4

2 kaiser rolls
2 eggs
¼ cup pecan pieces
1 sprig sage
½ sprig rosemary
1-1.5 sprigs thyme
olive oil

SEASONED MILK
1 ⅛ cups milk, 1%
⅓ cup yellow onions, diced
1 teaspoon garlic, minced
⅛ teaspoon celery seeds
⅛ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon paprika
Pinch nutmeg, ground

 

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1. MAKE SEASONED MILK
Preheat oven to 425 degrees. Combine all seasoned milk ingredients in a small bowl and stir to combine.

2. PREP HERBS
De-stem sage, rosemary, and thyme; finely chop leaves together.

3. MAKE MUFFIN MIX
Cut kaiser rolls into about ½-inch cubes. Crack eggs into a large bowl. Add seasoned milk. Whisk to combine. Add pecans, herbs, and about 1 tablespoon olive oil. Whisk. Add bread. Mix well to evenly soak bread.

Chef’s Tip: If mix seems a little dry, add 1-2 tablespoons water.

4. BAKE MUFFINS
Lightly coat eight cups of a muffin tin(s) with cooking oil. Divide muffin mix between cups. Bake 20-25 minutes, or until firm and puffy. Let cool 2-3 minutes. Enjoy!

 

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