CRANBERRY MUFFIN SAGE DRESSING

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Americans love to eat. One of our favorite dishes around the holidays is what some people call “stuffing” and others call “dressing.” Traditionally this side dish is made with stale or leftover bread.  For a twist on a classic dish that is sure to please everyone at your table, check out this unique recipe using leftover muffins. Here in the south we refer to this dish as dressing since it is baked in the oven, not stuffed in the turkey.

CRANBERRY MUFFIN SAGE DRESSING

8 large or 12 regular cranberry muffins

½ cup                    shredded carrots

½ cup                    white onion, small dice

½ cup                    celery, small dice

½ stick                   unsalted butter, room temp

½ tsp                     salt

½ tsp                     sage

¼ tsp                     pepper

¼ tsp                     cardamom

¾ cup                    chicken broth


 

Use a 12”x12” baking dish.

Start with at least 3-4 day old muffins.

If muffins are not old and crumbly cut into quarters and bake on a low oven for 15 minutes to help dry them out.

Crumble into large chunks and place in baking dish.

Top evenly with onion, celery and carrot.

Mix all spices together and evenly sprinkle over mixture.

Slice butter into pats and place evenly spaced over mixture.

Pour broth over mixture and then tightly cover baking dish

with foil.

Bake in a pre-heated oven at 350 degrees for twenty                                                                                                                             minutes.

When finished, “fluff” the dressing using a fork

Cover and let rest for five minutes before serving.
Enjoy!
Chef Travis

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