Cornbread Stuffing Muffins Stuffed with Turkey Cranberry Meatballs (And a Giveaway!)

Thanks for all the comments about the new website! I am really proud of it and Kim and I have been working really hard for a long time. I want to make it clear though that it isn’t quite done. There will be lots of new improvements over the next month as we implement the rest of the features

Today to celebrate the website launch, I am announcing a giveaway! I will be giving away 2 SIGNED COPIES of my cookbook Stuffed, along with a secret special gift. For a chance to win one of these books you need to be following me on Twitter, and tweet at me. You can tweet whatever you want at me but mentioning/linking this contest, or a link to one of my recipes or new category pages saying what you like about it would be cool if you don't know what else to do. For an additional entry, be following me on Instagram and comment on one of my pictures. Or if you are really ambitions, tag me in a photo of a recipe you have made of mine!  The contest runs from now until 5pm Wednesday! Good Luck!

Oh yea, and and here is a new recipe. And it's STUFFED! I made these for Friendsgiving this past saturday and they were a big hit. It’s like thanksgiving in a bite!
The meatballs were turkey, cranberry, parm, breadcrumbs, and an egg. Mini mini. I was kind of in a hurry making these and cursing myself for wanting to make them so small. For the muffins, I put the amount of butter that goes into the cornbread recipe and sauteed some veggies in it. After they were softened up, I added thyme and sage. Then that mixture is used in the muffin recipe. Adding the wet to the dry.
Tasty stuff! They are really fragrant at this point from all the herbs. Then just tuck the cooked meatballs into the batter in the mini muffin tin. Piping hot out of the oven! I wasnt sure if these would be an appetizer or part of dinner so I just sort of left them out the whole time. People were popping them before dinner, and then we heated them up again and had them with dinner too!
Turkey, cranberry, and stuffing. The trifecta of Thanksgiving goodness.
Remember to enter my contest!
I started with Ina Gartens corn muffin recipe as a base and went from there.

Cornbread Stuffing Muffins Stuffed with Turkey Cranberry Meatballs (And a Giveaway!)

For:  36 mini muffins

  • Muffins
  • 2.5 Cups Flour
  • 1 Cup Cornmeal
  • 1 Cup Sugar
  • 2 Tablespoons Baking Powder
  • 1.5 Teaspoons Salt
  • 1.5 Cups Milk
  • 2 Eggs
  • 2 Sticks Butter
  • 1 Onion diced
  • 2 Carrots diced
  • 4 Celery Stalks diced
  • 1 Tablespoon Minced Sage
  • 1.5 Tablespoons Minced Thyme
  • Meatballs
  • 1 Pound Ground Turkey
  • 3/4 Cup Chopped Dried Cranberries
  • 1/2 Cup Grated Parm
  • 1/4 Cup Breadcrumbs
  • 1 Egg
  • 1 Teaspoon Salt

Instructions

  1. Make the meatballs by mixing all the meatball ingredients together. Form really small meatballs that are around 3/4 inch in diameter. Roast at 500 for about 7-10 minutes until cooked through.
  2. Melt the butter in a saute pan and add all the veggies. Cook for about 6 or 7 minutes until the veggies are softened. Add in the herbs and cook 2 minutes. Allow to cool for 10 minutes.
  3. Mix the dry ingredients together and mix all the wet ones as well. Mix the butter and veggie mixture into the wet ingredients. Pour the wet into the dry and stir until combined.
  4. Grease the mini muffin tins and add a scoop of the muffin mixture directly into the pan. Press in your meatball and seal it up on top. They should be just about filled flush with the top of the pan.
  5. Bake at 350 for about 12-15 minutes until cooked through.