It’s getting close to Turkey Day, and that means we have some important planning to do.
We have to plan the seating arrangements to ensure all relatives leave unscathed from the annual table conversation (this year should be super fun), and let’s not forget the critical decision regarding which pair of stretchy pants will be worn after the main meal. However, the most important decision you’ll have to make this Thanksgiving is what in the world to do with your leftover stuffing!?!
Have no fear. I’ve got the hookup thanks to my pals over at Empire Baking Company in Dallas, Texas.
Saturday I had the pleasure of hanging out to do a sponsored demo all day at Empire, and I created a recipe specifically for them, featuring some of the ingredients sold at their location. Every Friday from now until Thanksgiving, Tamie, Empire’s manager, is creating different dressings using Empire’s amazing bread and products. This past Friday, Tamie put together her grandmother’s famous traditional Texas dressing to sample (it’s sooooooooo goooood), and just like the day after Thanksgiving, we had some dressing left over on Saturday.
So, our focus was all about creating an easy recipe that utilized the leftover stuffing! And, the coolest part is that this recipe works with any dressing recipe – yours included. (Don’t know if you noticed my alternating “dressing” and “stuffing” – for our purposes, they mean the same thing.)
Let’s get started!
Day After Thanksgiving Breakfast Muffins
Yields approximately 8 dozen mini muffins or 2 dozen regular muffins
16 oz Sage or Spicy Breakfast Sausage (sub 12 oz Applewood Smoked Bacon, diced)
½ Onion, diced
2 TBS Butter
8 Cups Your Refrigerated Thanksgiving Dressing/Stuffing, crumbled
1 Cup Shredded Cheddar Cheese
3 TBS Valentina Picante Salsa (sub your favorite hot sauce)
2 Whole Eggs
4 Egg Yolks
1 Pint Heavy Whipping Cream
2 tsp Chef Milton Atlantic Sea Salt with Rosemary (Found at Empire Baking Company)
Luscombe Farm Jalapeño Pepper Jelly (Found at Empire Baking Company)
Preheat oven to 375°. Butter muffin tins or use a non-stick baking spray to coat the tins.
In a skillet, sauté breakfast sausage until cooked through and set aside to cool. If subbing bacon, cook until bacon is crisp, drain completely, then set aside to cool. In the same skillet, add butter and onion. Sauté until onions are tender and the fond (brown/caramelized goodies stuck to the bottom of the pan) releases from the pan.
Once the onions are tender, remove from pan and set aside with sausage or bacon to cool.
In a medium bowl, whisk together eggs, yolks, cream, and Chef Milton Atlantic Sea Salt with Rosemary. Set aside.
In a large bowl, add crumbled dressing, shredded cheddar cheese, and cooled sausage or bacon and onions.
Pour the custard mixture over the dressing mixture and fold until well incorporated. The mixture will be moist.
Add in the Valentina Salsa Picante or your favorite hot sauce to add another layer of flavor and mix thoroughly.
Using a 1-inch cookie scoop, scoop the mixture into greased mini muffin tins.
Bake at 375° for 17-20 minutes or until crispy on top and golden brown.
For some added sweet heat, add a small dollop of Luscombe Farm Jalapeño Pepper Jelly to the top of each muffin right before the last five minutes of baking is up, and place back into the oven to create that amazing caramelized glaze.
For regular sized muffins, bake for 30-35 minutes or until crispy on top and golden brown. Let cool for 7 minutes to allow the muffins to set before removing from muffin tins.
Saturday’s adventure, recipe ingredients, and post featuring specific products were sponsored by Empire Baking Company.