Ree Drummond shakes up Thanksgiving tradition with her quick and savory muffins that are crisp on the outside and soft on the inside.#ReeDrummond #ThePioneerWoman #FoodNetwork #Stuffing #Muffins #ThanksgivingWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/3ZLNIi6Subscribe to Food Network http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Stuffing MuffinsRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 35 minActive: 15 minYield: 12 muffinsIngredients1 loaf crusty bread, cut into 1/2-inch cubes4 tablespoons (1/2 stick) salted butter, plus more for the tin1 cup fine diced celery2 teaspoons chopped fresh rosemary2 teaspoons chopped fresh sage1 carrot, peeled and finely diced1 small onion, finely dicedKosher salt and freshly ground black pepper2 cups turkey or chicken stock1/2 cup chopped fresh parsleyDirectionsPut the bread on a baking sheet and place in the oven while it preheats to 350 degrees F. After 3 to 4 minutes, remove the bread and set aside.Melt the butter in a saucepan over medium heat, then add the celery, rosemary, sage, carrot and onion. Season with a pinch of salt and pepper, then cook until the onion is translucent, a couple of minutes. Add the stock and bring to a simmer.Transfer the bread to a bowl and pour over the vegetable and stock mixture. Toss to combine until the bread has soaked up all the liquid. Taste and adjust the seasoning as needed.Butter a 12-cup muffin tin and divide the mixture among the cups. Bake until the muffins are golden and crisp on top, 15 to 17 minutes. Let sit for a few minutes before popping the muffins out of the tin, using a butter knife to help if needed. Transfer to a serving platter and sprinkle over the parsley.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Stuffing Muffins | The Pioneer Woman | Food Networkhttps://youtu.be/rlZwXxUwypA
