Ree Drummond’s Stuffing Muffins | The Pioneer Woman | Food Network

Ree Drummond shakes up Thanksgiving tradition with her quick and savory muffins that are crisp on the outside and soft on the inside.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Stuffing Muffins
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 15 min
Yield: 12 muffins

Ingredients

1 loaf crusty bread, cut into 1/2-inch cubes
4 tablespoons (1/2 stick) salted butter, plus more for the tin
1 cup fine diced celery
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 carrot, peeled and finely diced
1 small onion, finely diced
Kosher salt and freshly ground black pepper
2 cups turkey or chicken stock
1/2 cup chopped fresh parsley

Directions

Put the bread on a baking sheet and place in the oven while it preheats to 350 degrees F. After 3 to 4 minutes, remove the bread and set aside.
Melt the butter in a saucepan over medium heat, then add the celery, rosemary, sage, carrot and onion. Season with a pinch of salt and pepper, then cook until the onion is translucent, a couple of minutes. Add the stock and bring to a simmer.

Transfer the bread to a bowl and pour over the vegetable and stock mixture. Toss to combine until the bread has soaked up all the liquid. Taste and adjust the seasoning as needed.

Butter a 12-cup muffin tin and divide the mixture among the cups. Bake until the muffins are golden and crisp on top, 15 to 17 minutes. Let sit for a few minutes before popping the muffins out of the tin, using a butter knife to help if needed. Transfer to a serving platter and sprinkle over the parsley.

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Ree Drummond’s Stuffing Muffins | The Pioneer Woman | Food Network