This post is sponsored by College Inn®, all opinions are my own.
What’s your favorite part of Thanksgiving dinner? You know the one thing you couldn’t live without. It’s different for everyone, my sister is literally waiting for dessert, my brother-in-law it’s the cheese broccoli, my husband it’s a little bit of everything. My Mom though waits on pins and needles for the stuffing.
Stuffing is iconic for Thanksgiving dinner. Wherever you travel for dinner, every family has a different way to make it. There’s oyster stuffing, stuffing with nuts, rice and cranberries, we call it dressin’ where I from and it consists of only cornbread and some aromatic veggies. No matter what you may call it or how you make it, whether you put it in the bird or outside of it, no Thanksgiving meal would be complete without it.
I will sometimes make a big pan of dressing or stuffing. But my favorite way to make them is to make Stuffing Muffins. Yep, they are just like the sound muffins. I put the stuffing mixture into a muffing tin. I like this for many reasons, people can easily get a portioned amount and the best part is that each muffin has crispy edges and tops! That’s the best part, for me at least. Putting them in the muffin tin to cook, each and every muffin achieves that level of crispiness I love.
Stuffing like anything else is only as good as the quality of ingredients that you buy. Other than the type of bread that you use the most important ingredient is the broth. This year I wanted to make a stuffing with just the bread and the veggies. I knew in order to make the muffins really tasty I would have to use a good quality vegetable broth. The vegetable broth I chose was the Garden Vegetable by College Inn. The broth is rich and flavorful and gives the muffins the extra pizazz I was hoping for!
These stuffing muffins were definitely a hit with my family this year. They were flavorful and a great complement to the rest of the table. The College Inn® Garden Vegetable Broth allowed these Stuffing Muffins to shine. Check out College Inn broths for all your Thanksgiving meal needs. You can count on their broths to deliver on taste and quality every time. If you decide to try out these stuffing muffins over the holiday season, share the results on social media using #CollegeInnBroth!
1 14 oz package of herbed bread cubes
2 cups, or 16 oz., of College Inn® Garden Vegetable Broth
1 cup of milk
1/4 cup of heavy cream
2 thinly sliced carrots
1 diced white onion
2 diced scallions
3 white mushrooms diced
3 cremini mushrooms diced
2 thinly sliced stalks of celery
1 tbs of poultry seasoning
2 tsp of dried rosemary
4 tbs of melted butter
Salt to taste
Preheat oven to 350. In a large mixing bowl, beat together, broth, eggs, spices, milk and cream. Beat with whisk until thoroughly combined. Add in all veggies and stir to combine. Fold in the dried bread cubes. Portion into muffin tin. Using a pastry brush, brush melted butter onto tops of muffins. Cook for 15-20 minutes or until set and tops are brown and crispy.
This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.