So, if you read this site frequently, you know that our EiC Tara is a bona fide Thor-fan. Personally, I tend to lean more toward the Warriors Three… and specifically, Volstagg the Vast! The Warrior is a big man yes, but a giant heart beats in that valiant breast and the love of his family and realm is matched only by the size of his appetites. So, in honor of Thorsday and the mighty Volstagg the Vast this time through I’m brining forth a portable feast.
In the Halls of Valhalla, there are roasted meats a plenty and carbohydrates galore… and I’ll be damned if that doesn’t remind me of Thanksgiving. I came up with this recipe after working more than one holiday at the day job.
After all, why should I miss out on all the things I love just because I had to work? Seems to me if the Asgardians could take their feast with them they would too… Stuffing Muffins combine all that you love in your feast into a hand held, on the go meal that hits all those comfort food buttons. Go forth, mighty readers and enjoy… FOR ASGARD!
- 1Lb ground Turkey
- 1/3 c diced carrot
- 1/3 c diced celery
- 1/3 c diced onion
- 1 ½ Tb bells seasoning
- 1 Lg egg
- ½ c panko breadcrumbs
Sauté vegetables in a pan with 2Tbs of olive oil, and once softened place in bowl with ground turkey seasoning and breadcrumb. Fold together and add the egg to moisten and bind mixture. Once together, place in refrigerator for about 10 minutes to set up, then roll mixture into large gumball/jawbreaker sized balls and place on an oiled sheet pan. Bake in a 350deg oven for 30min. and put them off to the side to cool.
- 3lbs of eastern white potatoes
- A heavy pinch of salt
- 1 stick of salted butter
- ¼ cup of Half and Half
Peel and quarter potatoes and place in cold water to rinse. Once all the potatoes are peeled and rinsed, dump the water in your pot and refill with cold water to cover. Add your salt, bring to a boil, and simmer until fork tender then drain and let potatoes sit in hot pot for 3 min “drying” before beginning mashing. Add butter to potatoes a ¼ stick at a time during mashing. Once incorporated, mix in Half &Half and set aside to cool.
- 1 loaf of white bread
- Bells seasoning
- Salt and pepper
- Chicken stock
Tear up bread, mix and combine with seasoning and stock until moist and malleable… set aside to rest 10min.
Putting it together:
Grease a large sized Muffin Tin, and press your stuffing mixture into it and around the edges creating a bit of a well in the center of each cup. Let that sit as you, take a meatball and then cover it in mashed potato.
Roll it forming a ball, then place into the stuffing cup well. Now, cover the ball with more stuffing mix and giving it the appearance of a muffin. Repeat with each cup until the tin is full, and bake in a 375 deg oven until the stuffing is golden brown approximately 35min. Remove and let stand 10 minutes then pop Stuffing Muffins from tin and serve with gravy, Cranberry sauce, or whatever you wish,