Prepare Filling in a Muffin Pan for Even More Delicious Crust
The best part of the Thanksgiving filling is the crispy outside. Chef Trey Basore of Pearl & Ash shows us how to make some more of this delicious crust.
Instead of baking the filling in one giant skillet, you can bake small, individual portions in a muffin pan for the perfect crunchy to softness ratio. You can watch the video above to learn about his recipe, which includes:
- 1.5 lb. dried bread
- 1 pound sausage for breakfast
- 8 ounces butter
- 1 quart chicken stock
- 1/2 cup diced carrots
- 1 cup diced onion
- 1/2 cup diced celery
- 1 glass of raisins
- 1 cup diced fennel
- 2 cloves garlic, minced
- 1 pinch thyme
- 1 pinch of sage
- 6 eggs
Saute the breakfast sausage over medium heat until browned. Remove it from the pan and melt some butter in the same pan and cook the vegetables. Season them with salt and pepper, then set aside with the sausage and bread. Whisk the eggs and combine with the rest of the ingredients, including the broth, raisins, and herbs. After everything is well coated, bake in muffin tins for crispy, individual pieces.