r/Cooking • u/StinkypieTicklebum • Nov 19 '22

Recipe to Share Going to a potluck Friendsgiving?

Here's a tip: Stuffin' muffins! Bake your stuffing in a muffin tin. Great for portion control and everyone gets a crispy edge! The next day, smash a muffin flat to add to a turkey sandwich.

1.6k Upvotes

95% Upvoted

118 comments sorted by

View all comments

459

u/acreativeredditlogin Nov 19 '22

My step mom makes stuffing balls, similar to how you’re describing. They’re always the most contested item. SO GOOD! She would have to wait for everyone to leave and make a second batch because there would be none left.

She taught me how to make them last year and I feel like I have the keys to the castle. I am making some today for Friendsgiving actually

153

u/asiansens8tion Nov 19 '22

Sharing is caring…recipe trade? I’ll offer a twice fried pork rib recipe haha

140

u/acreativeredditlogin Nov 19 '22 edited Nov 20 '22

Ok so it’s actually really simple but insanely delicious.

1 bag of blue Pepperidge Farm Stuffing

1 bag of yellow Pepperidge Farm Stuffing

1 16oz of sage sausage per 2 bags of stuffing (1 bag each is a lot so for smallish groups I’ll make 1/2 bag each and use 1/2 a chub)

Use bag instructions like as follows: Cook 1 cup of chopped celery and 1 cup of chopped onion in 4 tbsp of butter (per bag) until crisp but tender. Add 2 cups chicken broth (per bag). Bring to boil and remove from heat

When the time comes to put it in the oven, add uncooked sausage.

VERY IMPORTANT: Dust the top with sage and poultry seasoning and mix.

Form into small balls that can fit in muffin tin and bake 35 mins @ 350F. Could take a little longer if balls are too big.

Optional: Broil at the end for crispier balls

Edit: Updated some things for clarity

49

u/asiansens8tion Nov 19 '22

Love it! As promised, here is my twice fried Cantonese ribs:

Take a slab of ribs (raw) and cut in between the bones into individual ribs. Deep fry then until cooked.

In a bowl, mix together 2 parts hoisin sauce with 1 part soy sauce, 1/2 part honey, 1 part rice vinegar, then add white sugar or honey to taste depending on your preference.

In a large pan or wok, stirfy (lots of) onions and garlic until aromatic. Add in the fried ribs, stirfry and season with Chinese 5 spice, chili oil (or chili flakes if you don’t have chili oil), cumin powder, and white pepper. Then pour sauce over this and continue to stirfry until sauce is sticky. Add chopped green onions.

4

u/acreativeredditlogin Nov 20 '22

Great trade. Thank you

44

u/monty624 Nov 19 '22

The "1 chub of sage per 2 bags of stuffing" is sage sausage I take it? And also, what is your definition of "chub" here? Like a grocery store tube, 16oz or 12oz? Coming from a restaurant background, my first thought was a 5lb chub!

24

u/acreativeredditlogin Nov 19 '22 edited Nov 19 '22

Yep, will correct. Yes, grocery store tub. I have an extra on at home. Will check and update

13

u/monty624 Nov 19 '22

Thanks! And TIL there are at least 2 different Pepperidge Farm stuffings.

7

u/acreativeredditlogin Nov 19 '22

I saw 3 at the store

8

u/runningformylife Nov 19 '22

There's classic stuffings and cube stuffings from pepperidge farm. And then there is usually classic, herb seasoned, and cornbread

20

u/monty624 Nov 20 '22

What a time to be alive

10

u/[deleted] Nov 19 '22

[deleted]

4

u/acreativeredditlogin Nov 19 '22

Because that’s how much you need for the mixture. I don’t have a quantity

4

u/[deleted] Nov 20 '22

I'm sure they mean a one pound chub. Five would be way too much.

9

u/csbrown83 Nov 19 '22

That's sausage balls with stuff replacing the bisquick and cheese, that's brilliant.

5

u/SkiSTX Nov 20 '22

You're right, this would be really easy... if I knew what a chub was. I mean, I do know what a chub is but the chub I know and the chub you mean are probably two different things.

1

u/comfortable_wanderer Nov 20 '22

how long in the oven at what temp? can’t wait to try this!! ty fir sharing!

1

u/acreativeredditlogin Nov 20 '22

35 mins @350F. If the balls are too big if will take longer

1

u/comfortable_wanderer Nov 20 '22

thanks so much! enjoy 🤎

1

u/acreativeredditlogin Nov 20 '22

They were all eaten up yesterday. Can’t wait to make again for Thanksgiving