(Photo created by freepik - freepik.com)

Veteran Baltimore-based freelance writer and Jewish food journalist Ilene Spector shares her Thanksgiving stuffing recipe — and since it’s made in a muffin tin and frozen, you can portion it out as you need.

muffin tin

Ilene Spector's "I'll Bring the Stuffing" Recipe

Course Side

Ingredients
  

  • 1 box Stovetop Cornbread Stuffing
  • 1 box Stovetop Turkey Stuffing
  • 1 10-12 ounce bag frozen chopped onions defrosted and drained
  • 2 teaspoons dry tarragon

Instructions
 

  • Preheat oven to 350 degrees.
  • Prepare stuffing mixes according to directions on boxes. Place in a large bowl.
  • Saute onions in olive oil to light brown, stirring often. Add onions and tarragon to stuffing.
  • Scoop stuffing into 12 paper-lined muffin tins and bake for 35 minutes until tops are lightly brown.
  • After cooling, place muffins in large plastic bag to freeze until needed.

Notes

Makes 12 servings.
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