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)

This recipe is a great way to get kids involved in the kitchen! Have an adult supervise and assist with chopping ingredients and breaking eggs. Young chefs will love whisking eggs, stirring, and scooping the stuffing into muffin cups.

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.

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Prep Time 15

Cook Time 30

Total Time 45

Course Bread, Side Dish

Cuisine American

Servings stuffins

Calories 411 kcal

Equipment

Muffin Tin

Ingredients

10 cups bread* dried, cubed
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.
With adult help, dice onion, celery and garlic.
(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!

Let kids help measure the seasonings into a small bowl before you add them to the skillet with the onion and celery mixture.

Nutrition

Calories: 411kcalCarbohydrates: 67gProtein: 13gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 951mgPotassium: 271mgFiber: 4gSugar: 6gVitamin A: 254IUVitamin C: 5mgCalcium: 183mgIron: 5mg

Keyword thanksgiving