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stuffing muffins

Stuffing Muffin

Make the holidays unforgettable with Tommy’s Italian Stuffin’ Muffins—crispy, golden stuffing cups made with Italian bread, fresh herbs, roasted chestnuts, dried figs, and spicy hot capocollo (gabagool). This easy muffin-tin stuffing recipe delivers perfect portions, bold flavor, and an Italian twist your family will love.
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Course Side Dish

Equipment

  • 1 Oven
  • 1 muffin tin

Ingredients
  

  • 1 lb chunk Hot Capicola (ground in food processor) 
  • 1 Large Onion Chopped 
  • 2 Cups Carrots Chopped 
  • 2 Cups Celery Chopped  
  • 1/4 Cup fresh sage finely chopped  
  • 1/4 Cup fresh Italian parsley finely chopped  
  • 1/4 Cup dried figs chopped
  • 1/2 Cup roasted chestnuts chopped
  • 2 cloves garlic finely chopped  
  • 6 Large whole eggs 
  • 1/2 Cup Buttermilk
  • 3 Cups Italian bread crust removed and cut in ½ inch cubes 
  • olive oil
  • Butter For Muffin Pan
  • Salt & Pepper To taste

Instructions
 

  • Pre-heat oven to 350 degrees F  
  • In a large fry pan, add 2 tbsp olive oil, onions and sauté for 3-4 minutes until soft  
    olive oil, 1 Large Onion Chopped 
  • Add carrots and celery and continue cooking for 1-2 minutes. Season with salt and pepper, place cover on pan, and continue cooking 5-7 minutes longer until all vegetables are soft. Remove from heat and set aside. 
    2 Cups Carrots Chopped , 2 Cups Celery Chopped  , Salt & Pepper
  • In a separate fry pan, add 1 tablespoon of olive oil and ground hot capicola. Sauté 4-5 minutes until browned.  
    1 lb chunk Hot Capicola
  • Add sage, parsley, garlic, roasted chestnuts and dried figs to capicola. Sauté for 2-3 minutes longer mixing well. Remove from heat and set aside.  
    1/4 Cup fresh sage finely chopped  , 1/4 Cup fresh Italian parsley finely chopped  , 1/4 Cup dried figs chopped, 1/2 Cup roasted chestnuts chopped, 2 cloves garlic finely chopped  
  • In a large bowl combine eggs and buttermilk and whisk thoroughly to combine.  
    6 Large whole eggs , 1/2 Cup Buttermilk
  • In another large bowl add the cubed Italian bread.   
    3 Cups Italian bread
  • Add meat and vegetable mixture to the bowl with the cubed bread. Season with salt and pepper as needed. 
  • Pour egg mixture over all ingredients and mix well. 
  • Butter a 12-muffin muffin pan.
    Butter
  • Fill each muffin hole with the stuffing mixture and pack tightly mounding each muffin slightly
  • Bake for approximately 35 minutes at 350 degrees F until muffins appear golden brown.
  • Remove from oven and carefully invert muffin tin onto a large baking sheet. Tap bottom of muffin the cups lightly then gently lift muffin tin away from the baking sheet.  
  • Ready to serve! 

Video

Keyword sides, stuffin' Muffin, stuffing, stuffing muffin, thanksgiving sides