Sage Stuffing Muffins
• 1 loaf of bread, cubed randomly (around 1 lbs.)
• 1 onion, diced
• 2 carrots, diced finely
• 3-4 stalks of celery (to equal the amount of carrot), diced finely
• 2 cloves of garlic minced
• 2 cups chicken stock
• 4 tablespoons butter
• 2 teaspoons poultry seasoning
• 2 teaspoons sage
• 2 tablespoons parsley, chopped
• Salt and Pepper to taste
Cut up one loaf of bread in cubes (tip: use stale or day-old bread) in a large bowl. Dice onion, carrots and celery and add to the bread. Add melted butter to the mixture. Then, add cloves of garlic, poultry seasoning and sage. Pour chicken stock over the mixture. Add salt and pepper to taste.
In a greased muffin pan, pour the mixture into the individual muffin holders. Sprinkle with parsley.
Bake at 350 degrees Fahrenheit for 25-30 minutes until it's golden brown on top.
Take the boring out of holiday leftovers! The Thankstini combines all of your holiday favorites in one festive mashtini.
1/2 pkg. Bob Evans Original Mashed Potatoes
1 cup Bob Evans Original Roll Sausage
12 oz. Bob Evans Seasoned Homestyle Stuffing
8 slices roasted turkey (1 oz. each)
1 cup dried cranberries, divided
1 cup roasted turkey pan gravy
8 fresh sage leaves (optional garnish)
Prepare Bob Evans Original Mashed potatoes by following the recommended microwaving instructions on the package. Prepare Bob Evans Homestyle Stuffing by following the recommended microwaving instructions on the package.
Stir cooked sausage and ½ cup cranberries into the stuffing.
Place 3oz. of Bob Evans Original Mashed potatoes in a martini glass. Place ? cup of sausage and cranberry stuffing on top of potatoes. Place 2 slices of turkey down side of glass. Pour ¼ cup roasted turkey gravy over stuffing.
Garnish with ½ cup remaining dried cranberries over gravy. Garnish with sage leaves down side of glass on opposite side of turkey (optional).