Mini Chef Mondays Thanksgiving Stuffing Muffins | Traditional Bread Stuffing Recipe. Quick and simple recipe for kids to make!
Happy Mini Chef Mondays! It’s always a happy day when I’m in the kitchen cooking with my daughter! These Thanksgiving Stuffing Muffins will be a home run at your Thanksgiving party. Making a Traditional Bread Stuffing Recipe into a Stuffing Muffin is so much fun to make and eat. I can’t wait to make them for our family and friends later this month. I’m so thankful that I was able to start this series. My daughter is not only having a blast, but she’s learning so much. I hope that our series is helping other kiddos get into the kitchen too!
It’s so important to learn about what you put into your body at an early age. I grew up eating a lot of microwavable meals due to my parents getting hurt and becoming disabled. I learned how to cook at a young age and I’m so excited to be teaching my daughter how to cook at only 3 years old! We haven’t owned a microwave in over 10 years and our daughter doesn’t even know what a microwave is. Who knows, maybe she’ll be a Master Chef Junior one day!
I bought her a bunch of Curious Chef items from Amazon including the knife set you see above. She was able to cut up the celery, but if you’re not comfortable giving your toddler a plastic knife you can prep ahead and let them measure! There’s always a way to involve them and allow them to feel independent.
Or, if there’s onions involved, you can obviously cut them up before and let them measure. I cried a bunch cutting those up – wouldn’t want her to feel that, ha!
I love using Curious Chef tools made just her size. They have fun colors and the kid friendly knives are safe for her to use, but of course always supervise! I bought the cutting board at Bed Bath and Beyond and it’s reversible, bamboo on the other side!
- 1 cup celery , chopped
- 1 cup onion , chopped
- 3 tablespoons butter
- 10 oz herb stuffing bread , bagged
- 2 cups chicken broth
- pinch of pepper
Preheat oven to 350 degrees.
Take all your cut veggies and place into a frying pan with butter, cook until veggies are slightly softened, about 5-7 minutes.
Place the veggies into a large bowl and mix with the stuffing bread, chicken broth and pepper.
Line a muffin pan with your favorite muffin wrappers and fill them up, pressing down to really stuff those muffins!
Bake for 15-20 minutes or until desired crispiness.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Thanksgiving Cornucopia Snack Mix // Momma Lew
- Jello Cranberry Cookies for the Holidays // Baby Loving Mama
- Sweetly Roasted Pumpkin Seeds // We’re Parents
- Double Peanut Butter Chocolate Chip Cookies // Frugal Novice
- Cooking With Kids Daniel Tiger Snack // Eating Richly
- Kid Friendly Egg in a Hole // Giggles, Gobbles and Gulps
- Berrylicious French Toast Casserole // Step Stool Chef
- Pear Coffee Cake // Vegging at the Shore
- Strawberry Glazed Mini Chocolate Donuts // Mom’s Messy Miracles
- Pumpkin Parfaits // O’Boy! Organic
- The Best Banana Bread Recipe // Can’t Google Everything
My pick from last weeks link up is from Simple Seasonal with her No Sugar Added Canned Applesauce. I’d love to start canning and this recipe seems like the perfect one to start – especially with my own little chef! Check out her recipe >>
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