I don’t have a lot of family recipes to share, but this is one that I’m very excited about. It’s my grandma’s stuffing recipe, and I’ve literally gotten death threats over the mere notion of not serving it at Thanksgiving dinner. Of course, the death threats were from friends who didn’t actually have any intention of killing me, but the sentiment remains. Popularity aside, this recipe means a lot to me. My grandma was one of my favorite people in the world, so being able to share something that she created feels really special.
Just for fun, here’s a picture of me with my grandparents at my Bat Mitzvah.
The standout ingredients in this recipe are Ritz crackers and pistachio nuts. Now normally I’m not about using super processed foods in recipes, but this is an exception. The Ritz crackers are so buttery and flavorful, and the texture is different from standard bread stuffings.
Holiday shortcuts
When it comes to holiday recipes, I’m a big believer in taking shortcuts. Buy some pre-chopped items. You can buy diced onions at most grocery stores. It’ll save you both time and tears! I also like to crush the Ritz crackers for this recipe while they’re still in their sleeves. Just give ’em a good squeeze and save yourself a lot of pounding. Another thing you can do to save time on a holiday like Thanksgiving or Christmas is to make these in advance. You can absolutely make the stuffing the day before a holiday meal and then pop it in the oven at the last minute. You can also bake them the day before and then warm them up in the oven, microwave, or air fryer.
Pistachio and Ritz Cracker Stuffins (Stuffing Muffins)
Equipment
- Cupcake pan
Ingredients
- 1 tsp Olive oil
- 1/2 cup Onions Chopped
- 1 lb Box Ritz Crackers Crushed
- 2 Large eggs Beaten
- 1/2 cup Celery Diced
- 1 tbsp Parsley Chopped
- 1 Large carrot Grated or peeled
- 1/2 lb Pistachio nuts Raw, unsalted and diced
- 1 cup Water
Instructions
- Preheat your oven to 325° F.
- Crush the Ritz crackers. Some size variance is ok here. I like to smush them while they're still in their sleeves and then empty them into a bowl so as not to soil extra dishes.
- Put the olive oil in a pan and cook at medium heat. Once hot, add the onions and sauté until translucent. This should take about 3-4 minutes. Mix the cooked onions into the crushed crackers.
- Add the beaten eggs to the cracker mixture, followed by the rest of the ingredients. Then transfer to a greased muffin tin. Feel free to overstuff, as these won't really be rising, and the taller these are, the better they'll look. I liked the idea of going without muffin liners. Instead, I placed two strips of parchment paper in each cup in a plus sign formation. That way I could easily pop the stuffins out when they were done. If you want to use regular muffin liners, go for it.
- Cover the muffin tins with foil and put them in the oven for 15 minutes. At the 15 minute mark, remove the foil and put them back in for another 5 minutes. Your stuffins should be golden and a little bit crisp!
If you make these pistachio and Ritz Cracker stuffing muffins, I hope you love them! They really are a holiday staple for my family, and I hope they become one for yours too. Either way, let me know what you think in the comments or on Instagram! I always love hearing from you and seeing what you make.
Looking for more holiday sides? Try my garlicky green beans with pomegranate tahini sauce (they’re both vegan and gluten free!) or my creamy au gratin potatoes with white cheddar and lavender. Or if you’re looking a tasty dessert to share, try my pumpkin pie with Biscoff crust and cookie butter mascarpone whipped cream.
Pingback: Grandma's Steakhouse Mushrooms with Polenta - Leisure Fan Club
Pingback: 10 Easy (But Seriously Impressive) Thanksgiving Vegetable Side Dishes - HealthVot
Pingback: 10 Easy (But Seriously Impressive) Thanksgiving Vegetable Side Dishes - Bonastudios.com