Home Life & DIY

Cornmuffin Stuffin’

So now that I’m on maternity leave, I watch a lot of daytime cooking shows and get tons of cooking inspo. I saw this stuffing recipe on Rachael Ray this week and had to try it. I love using her recipes because they’re super simple and quick to make…just what a mom needs in this world! I know Thanksgiving is over, but this is a side dish that can be paired with any weeknight entree too! It’s now a household fave. I did amend the original recipe  a tiny bit and obvi you should add whatever your favorite spices. Here is the link to see her prepare it on her show with pork tenderloin entree.

What You Need

1 teaspoons fresh thyme, leaves picked and chopped or dried thyme
5 tablespoons butter
1 rib celery with leafy top, chopped
1 small apple, chopped
1 small onion, chopped
1 bay leaf
2 large or 4 small stale corn muffins, halved, griddled and buttered
1 cups chicken stock
1 tablespooon of minced garlic to taste (optional additional)

What to Do

In a skillet, heat 2 tablespoons butter over medium-heat. Griddle quartered corn muffins and then set aside.

Heat remaining 3 tablespoons butter (Add minced garlic if desired)

Add the celery, apple, onion, remaining teaspoon fresh thyme and bay leaf; season. Cook, stirring often, until softened, 7-8 minutes.

Crumble in griddled muffins and toast for a few minutes. Moisten with about 1 cup stock; add the parsley and season. Remove from heat and discard the bay leaf.

Serve warm with gravy!

Another great side pairing for TG is cranberry sauce! Check my post from last year for an easy-peasy homemade cran sauce recipe!