The Personal and Professional Development Committee holds events throughout the year such as speed networking events, finance seminars, 101 workshops, book club and more to get HYPEsters involved in hands-on activities. The HYPE Homemade blog series aims to bring the "hands-on" aspect of the events into your home, through a monthly cooking blog! Committee members will share recipes they enjoy, from grandma's special recipe passed down through generations, to cookbook favorites, to meals they've created!
During the month of November, we will feature multiple holiday recipes! This recipe for a flexible side comes from Stephanie Berman, and is perfect for those looking to not overindulge this holiday season! Make sure to let us know in the blog comments if you tried the recipe!
Cranberry-Sage Stuffing Muffins
Credit: Jerry James Stone
Level of Difficulty: 2 out of 5
Tools Required: Sharp knife, parchment paper, measuring cups, baking sheet, measuring spoons, small frying pan, medium frying pan, large mixing bowl, small bowl, muffin tin, spatula
Time Required: Prep - 15minutes, Cook - 50 minutes
About the recipe: Once you’ve tasted this recipe, you’ll never go back to boxed stuffing again! The brown butter infused with the herbs tastes (and smells!) amazing. This recipe is great because it portions out individual servings so you can worry less about overindulging at Thanksgiving. It’s also an extremely flexible recipe! If you want to make everything completely from scratch, the recipe will show you how to do just that. If you’re like me and prefer to keep things as easy as possible, you can use store-bought bread crumbs, dried cranberries, and even pre-cut celery and onions. You can also leave out ingredients you don’t like or include other stuffing add-ins you prefer. If you just want to make a bowl of stuffing vs. making muffins, you can easily do that by baking the stuffing on a baking sheet or in an oven-safe bowl.
6 cups bread cubes
1/2 cup of butter (1 stick)
6 celery ribs, thinly sliced
1 yellow onion, small dice
1/2 cup cranberries
1 tsp sugar
8 fresh sage leaves
1 sprig of thyme
2 tsp salt
2 egg, lightly beaten
1/2 cup low-sodium vegetable stock
1 tablespoon olive oil
1. If you wish to prepare your own bread crumbs, you will need about 6 slices of white bread. Cut the bread into 1/2-inch pieces and place the cubes on a parchment-lined baking sheet. Bake at 375 degrees F for 10 minutes.
2. While the bread cubes are cooking, warm 1 tablespoon olive oil in a medium fry pan. Add in the diced onions and sauté them for about a minute over a medium-high heat. Add in the celery and cook until tender.
3. The bread is probably done by now or will be shortly. Remove the toasted bread from the oven but leave the oven running. Transfer the bread cubes to a large mixing bowl. Line the baking sheet with clean parchment paper and add the cranberries. Bake the cranberries for 15 minutes until they split and ooze.
4. While the cranberries are cooking, let’s brown that butter. Place 1/2 cup of butter in small fry pan and warm it over a medium heat. Be careful, it doesn’t take much for it to turn from browned butter to burnt butter, which is a lot less appealing than it sounds! Once the butter has melted and foams up a bit, increase the heat just a bit. You will begin to see amber-brown specks form within the butter on the bottom of the pan. Each time they appear, stir the butter around. Do this until most of the butter is brown and your house smells amazing. Remove from heat.
5. Let the butter cool down for a minute then add 6 of the sage leaves and the sprig of thyme, stirring so the herbs are completely covered. Let the butter stand for about 5 minutes to become infused with the herbs.
6. Those cranberries should be ready by now. Remove them from the oven, leaving the oven on, and transfer them to a small bowl. Toss with 1 teaspoon of sugar until coated.
7. Mince the remaining sage leaves.
8. Using the large mixing bowl with the bread cubes, add in the beaten eggs. Stir until all cubes are coated. Add in the browned butter, straining out the herbs. Again, stir until coated. Add the stock and repeat. The cubes should be wet, soft but not soggy.
9. Add the onions and celery to the bread cubes. Add 2 teaspoons of salt and the sage leaves and mix. Fold in the cranberries.
10. Fill prepared muffin tins with the stuffing mixture. Make sure to pack the mix in there so that the muffins stay together at the base. If you don’t they will fall apart when removing them from the pan.
11. Bake the muffins in the oven for about 20 minutes, until the tops are golden brown. Remove and let cool before removing them from the pan.
Yield: 12 muffins. Recipe can be doubled