Turkey Stuffing Muffins

Turkey Stuffing Muffins

The Art Institute of California-San Diego

Yield 6 to 8


4 ounces of bacon, diced

1 cup onion, diced

1 Granny Smith apple, 1/4-inch dice

4 eggs

1/2 cup heavy cream

1 cup milk

1 tablespoon poultry seasoning

1 tablespoons fresh parsley, minced

 salt and pepper to taste

1 day-old baguette, cut into 1/2-inch cubes

Preheat oven to 350°F.

Place diced bacon in a saute pan and just cover with cold water. Bring to the boil, reduce the heat and let water evaporate as the bacon cooks. Saute until bacon is crisp. If necessary, you can add additional neutral flavored oil to continue rendering the fat.

Add the onions and apple and continue to cook until translucent. Transfer to a bowl and let cool until it's under 180°F.

Whisk together the eggs, cream, milk, poultry seasoning, parsley, and salt and pepper. Place bread in a large bowl and pour the egg mixture over the bread cubes. Gently fold ingredients together and let rest in bowl for 15 minutes so the bread can absorb the liquid. Add the cooled bacon mixture to the bread and eggs. Don't over mix.

Lightly grease the cups of a muffin tin with butter or use a non-stick pan spray. Using your hands, fill the muffin tins with the stuffing mixture (squeezing out excess moisture) to slightly mounded muffins.

Bake for 20 to 30 minutes until the tops are browned and crisp.