Stuffing Muffins and Thanksgiving Craft

Our early Thanksgiving meal yesterday was amazing.  I go very simple for the turkey.  Loads of butter (on skin and as much as you can get under the skin), season with Emeril’s Original Essence and baste often.  I think when preparing your turkey it is also vital to put your hand up its butt and do a Julia Child ventriloquist routine.  I also think making a few lesbian turkey baster jokes while basting the turkey is mandatory. 

I did something new this year.  I cooked my stuffing in muffin pans.  I highly recommend it.  The stuffing was perfectly crunchy on the outside and moist on the inside.  All you do is make your favorite stuffing as usual and then spoon it in muffin pans and cook at 350 degrees for about 30 minutes.  Good stuff. 

The last time I taught Thanksgiving week camps (2 years ago); I made these hats with the kids.  It was pretty fun and the kids really enjoyed wearing them.  This is something to do while your turkey cooks.  

First hats I made at my desk.

Campers with their finished hats.

Pilgrim hat for boys  (http://crafts.kaboose.com)

 

What You’ll Need:

10”x13” black construction paper

9”x12” gray construction paper

Tape

Pen or pencil

Scissors glue

Large black paper plate (only if you want to stronger brim to your hat)

How to Make It:

Cut an oval out of the black construction paper the full size of the paper.  Cut a strip of paper to make a band to put around the boy’s head, tape it.  Put that circle (slightly oval) on the paper to trace the inner circle.  Then draw a circle around it.  Leave about a 2” brim on 3 sides and about 4” on the “front”.  (I just cut the center out of the black paper plate to make my brim.)  Next, draw the trapezoid, and cut out the gray parts. (see diagram)  Cut out a band and buckle out of gray paper (can use white).  Glue the hat band on the hat and then the buckle on top of the band.  Bend the hat piece up and try it on.  You may need to adjust the opening to fit.  On the underneath side, apply tape to the two points where the hat bends. 

Bonnet for girls  (http://www.skiptomylou.org)

What You Need:

10”x13” piece of white construction paper

Ribbon

Tape or a stapler

How to Make It:

Take paper and cut like the above picture.  Then fold the edge without the cuts 2 inches.  Next fold the side with the cut.  Fold the middle piece down and bring the sides to the middle.  Staple at the top and bottom or run a piece of tape up the back.  Tape or staple a piece of ribbon underneath the fold on the front on each side, making ties.

  

Deep Fried Stuffing on a Stick

I used to have a dream about opening a restaurant (in a truck before it was all the rage, btw) that served only stuff on a stick.  Naturally, the truck restaurant would have also included a massive bar.  I figured getting a liquor license might be tricky since the restaurant was mobile, but whatever.  How much easier would happier hour be without the need for silverware?  I know, right!  Just order up and your food arrives on a stick.  You could even stir your drink with the leftover sticks.  Clearly, that idea never really got off the ground or down the road as it were, but to this day I still have an affinity for foods on a stick. Especially foods on a stick created by Paula Deen.  This could also be the start to your first Thanksgiving dinner with foods entirely on a stick! I suggest putting the turkey on a broomstick handle. I also have a love of funny pictures.  I found this one yesterday.

Source

Deep Fried Stuffing on a Stick (http://www.pauladeen.com)

Ingredients

Stuffing

5 tablespoons butter, divided

1 pound breakfast sausage, bulk

1 cup diced onion

½ cup diced carrot

½ cup diced celery

1 bag unseasoned bread cubes, for stuffing

1 sleeve saltine crackers, crushed

1 tablespoon poultry seasoning

2 tablespoons dried parsley flakes

2 teaspoons ground sage

Salt and freshly ground black pepper

1 quart chicken stock

4 eggs, beaten

For Frying

Oil, for frying

2 cups all-purpose flour

12 wooden ice cream sticks or skewers

Preparation

Preheat oven to 375 degrees.  Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.  Brown the sausage in a large skillet over medium-high heat until it is cooked through.  Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet.  Add 4 tablespoons of the butter and melt.  Add the onion, carrot and celery and sauté until softened.  Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, sausage, poultry seasoning, parsley flakes, sage, salt and pepper.  Stir the sautéed vegetables into the mixing bowl.  Pour in the chicken stock and eggs and toss together.  Turn the stuffing out into the prepared baking dish.  Bake in preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.  Preheat oil in the deep-fryer to 350 degrees.  (they have decent fryers at the Wal Marts)  Cool the stuffing completely.  Cut it into 12 squares.  Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands.  Make the stuffing form a log shape around the stick, leaving 2-inches of the stick exposed for the handle.  This should look somewhat like a lumpy corn dog.  Roll the stick in the flour, coating it well and then shaking off the excess.  Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes.  Transfer to a paper towel lined plate to drain.