Happy thanksgiving!
As you may already know this year I was Lucky enough to have time to share with my family specially my sister and the both of us decided to make together a Thanksgiving cocktail party.
If you haven’t seen the previous posts, here they are Squash croquettes and Chorizo and sweet Plantain stuffed turkey breast.
This recipe was super fun to make, as I think stuffing is the favorite side for lots of people.
Ingredients
- 8 Croissants cut into 1/2-inch cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots finely chopped
- 2 garlic cloves crushed
- 1 tablespoon thyme leaves
- 1 cup ham diced
- 2 pears diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
- ½ cup cranberries
- 2 large eggs well beaten
- 1 to 1 1/2 cups chicken or vegetable stock
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium-high heat, add the olive oil and butter add the shallots and garlic. Cook until tender, about 5 minutes.
- In a large bowl combine the croissants, thyme, ham, pears, cranberries, shallots, garlic, stock and eggs; toss until well combined.
- Grease the muffin tins. Spoon the stuffing into the muffin tins, placing a cranberry on top. Make sure to pack the stuffing in tight so that the muffins won't fall apart.
- Bake for 25-30 minutes, or until the tops are golden brown.
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!
One thought on “Croissants stuffing muffins”
Wonderful taste, made with old bread. Has anyone made and frozen these?