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
https://youtu.be/rlZwXxUwypA
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