Little Locavore Skills: Chopping, Whisking, Sautéing, Math
There are many benefits to teaching our kids how to cook. They can learn a variety of topics from chemistry and math to self-care and independence, without even realizing they are learning. Helping in the kitchen helps kids to make better decisions for their own health. Enter kid-friendly Thanksgiving recipe: stuffing muffins!
Stuffins (Stuffing Muffins)
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Muffin Tin
Ingredients
- 10 cups bread crumbs dried
- 1/4 cup butter
- 1 cup red onion* diced
- 1 cup celery* diced
- 2 tbsp garlic* minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp ground sage*
- 2 eggs*
- 2 cups chicken broth
- 2 tbsp parsley* fresh, chopped
Instructions
- Preheat oven to 350. Spray your muffin tin with non-stick cooking spray and set aside. Chop/prepare all ingredients with an adult.
- (Adults) Over a medium-high heat, melt your butter in a frying pan, and begin to sauté your onion and celery until softened. Mix in your garlic, salt, pepper, and sage. Set aside for a few minutes to cool.
- In a large mixing bowl, add your sautéed vegetables and seasonings into your bread cubes and fresh parsley.
- In a separate bowl, whisk your 2 eggs into your broth, and then pour over your bread & vegetable mixture. Stir until everything is well combined.
- Scoop the mixture into the muffin tins, press down, and then top some more until filled.
- Bake in oven for 30-35 minutes or until they are crisped and golden brown. Let cool for 10 minutes before removing from the muffin tin. Serve hot or cold.
Notes
Tip: use day-old sourdough bread, chopped into 1" (or smaller) cubes. You can even tear it apart with your hands!
Nutrition
Calories: 411kcalCarbohydrates: 67gProtein: 13gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 951mgPotassium: 271mgFiber: 4gSugar: 6gVitamin A: 254IUVitamin C: 5mgCalcium: 183mgIron: 5mg
