Holiday Recipes: 3 Ways to Mini-Size Your Sides

Food The List
By: Donna Ruko | Todd Covelli Posted: 8:02 PM, Nov 21, 2016

Arguably, the best part of Thanksgiving dinner is the stuffing, mashed potatoes and the pie, but you don't have to make a mess and spend all day baking these treats. Wow your guests and save time by serving up adorable mini portions of these favorites. Donna Ruko and The Phoenician’s chef Lee Hillson have three delicious recipes.

Check out the above video for step-by-step details.

1.  Mini Stuffing Cups

INGREDIENTS

1 pound crusty Corn bread, cut into 1/2-inch cubes

½ pound sausage
8 tablespoons unsalted butter, plus more for muffin tins
2 cups finely chopped leek or yellow onion
1 cup finely chopped celery
1/2 cup minced parsley
1 tablespoon minced sage
1 tablespoon minced thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon freshly grated nutmeg
2 large eggs, well beaten
1 to 1 1/2 cups chicken or vegetable stock

DIRECTIONS

Preheat the oven to 400°F. Spray tin with Pam or cooking spray.Add the butter to a large skillet set over medium-high heat. Once completely melted and the foam subsides, add the sausage, celery and leek or onion.. Cook, stirring occasionally, until tender, about 5 minutes. Remove the skillet from the heat and stir in the parsley, sage, thyme, salt, pepper, and nutmeg.

Add the leek and celery mixture and the bread cubes to a large bowl; toss until well combined. Add the eggs and the stock; toss until well combined.

Spoon the stuffing into the muffin tins, mounding it at the top. Make sure to pack the stuffing in tight so that the muffins won't fall apart.

Bake for 25-30 minutes, till brown.. Cool for 5 minutes.

2.  Twice-Baked Potato Cups

4 large baking potatoes, rinsed

12 cups cheddar cheese, shredded

1 medium onion, diced

12 cups sour cream

12 lb bacon, cooked drained and chopped

thyme

coriander seed, ground

olive oil

kosher salt

Poke holes in rinsed potatoes, rub with olive oil and salt, place on baking sheet and cook 60-70 minutes.

While potatoes are cooking prepare the bacon as you normally would

Dice onions.

When potatoes are done cooking, remove from oven and allow to cool 15-20 minutes or until you can handle them comfortably.

Once potatoes have cooled cut them in half and scoop out the flesh into a large mixing bowl. (You can save half the skins to mix as well if you wish; be sure to coarsely chop the skins before placing them in the mixing bowl).

Turn oven back on to 350F.

Mix cheese, sour cream, bacon, and onions into the potatoes with a spoon or electric mixer.

Line muffin pan with cupcake/muffin liners and scoop mixture into liners.

Sprinkle with thyme and ground coriander.

Place muffin pan into 350F oven for 20-25 minutes or until tops of "muffins" are browned.

3.  Mini Pumpkin Pies

INGREDIENTS

1 package (14.1 ounces) refrigerated pie crusts, 2 crusts

1 can (15 ounces) pumpkin

1 can (14 ounces) sweetened condensed milk

2 eggs

1 tablespoon McCormick® Pumpkin Pie Spice

1 teaspoon McCormick® Pure Vanilla Extract

Vanilla Whipped Cream:

1 cup heavy cream

1/4 cup confectioners’ sugar

1 teaspoon McCormick® Pure Vanilla Extract

Preheat oven to 375°F. For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.

Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.

Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.

Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.

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