Sunday, November 21, 2010

Stuffin' Muffins

This Thanksgiving season I've been hearing a lot about Stuffin' Muffins. I did some looking around and came across a recipe from Rachael Ray.

Rachael Ray... Rachael Ray... Rachael Ray...

My Dad and I have this thing about Rachael Ray. It's a complicated feeling. We both love and hate her. We love to hate her. We think she is brilliant and extremely annoying. We can't get enough of the show, and yet as soon as it comes on we boo her.

Like I said, it's complicated.

Anywho, I liked her recipe so I wanted to share it.

Portuguese Stuffin' Muffins
  Recipe adapted from Rachael Ray

4 tablespoons melted butter
4 Portuguese rolls, cut into bite-size pieces
1 tablespoon extra-virgin olive oil (EVOO)
4 links of chorizo, peeled and finely chopped
1/4 pound chicken livers, cleaned
1 large onion, finely chopped
3 ribs celery, finely chopped
1 bay leaf, fresh or dried
1 tablespoon poultry seasoning
1 tablespoon tomato paste
Salt and freshly ground black pepper
3 to 4 cups turkey stock or chicken stock
1 egg
1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped

1. Preheat oven 400°F. Grease a 12-cup muffin tin with melted butter.

2. Place the chopped up Portuguese rolls on a cookie sheet and transfer to the oven to toast until golden brown, about 10-15 minutes. Toss the bread on the sheet around every now and then in order to insure even browning. Remove from the oven and reserve.

3. While the bread is toasting, preheat a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chorizo and cook, stirring frequently for 2-3 minutes to crisp it and render out some of the fat. Remove the chorizo from the skillet and return the skillet to the heat. Add the chicken livers and cook for 4-5 minutes, until cooked through. Remove the chicken livers from the skillet and let cool.

4. Return the skillet to the heat and add the onions, celery, poultry seasoning, bay leaf, tomato paste and a little salt and pepper. Cook stirring frequently until the veggies are tender. While the veggies are cooking, chop the cooled chicken livers in to little pieces and reserve. Add the toasted bread, about 3 cups of chicken stock, the chopped chicken livers and crispy chorizo to the skillet with the veggies. Stir to combine. The bread should be moist enough that when you squeeze it against the side of the skillet with a rubber spatula it holds together with all the other ingredients. Add more stock until you get the right consistency. Remove the skillet from the cook top and let cool either in the pan or in a bowl. If the mixture seems too loose, add 1 egg. Add the parsley, mix to combine and scoop heaping portions of the stuffing into the muffin pan using a large ice cream scoop. Transfer to the oven and bake until the top is crispy and the stuffing is hot in the center, about 15 minutes. Serve alongside a mixed green salad.

5. Yum-O!


  1. Hi Amy!! It was so great meeting you at Disney Friday :) LOVE your site, Amanda and I were talking about how adorable it is! Really cute recipes :) Keep it up!

  2. Oh yah, I forgot to say....get yourself on twitter girl! I want to brag about your site :) When you do, find me and let me know! xoxo

  3. hahaha you just described exactly how I feel about Rachael Ray!


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