Stuffin’ Muffins

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Thousands of people in Denver cannot afford to put a Thanksgiving meal on their tables. The Denver Rescue Mission is reaching out to the community requesting help in collecting 15,000 turkeys for homeless and hungry men, women and families this Thanksgiving.  The birds will be served at the Great Thanksgiving Banquet on November 25th. Additional items needed for Thanksgiving meals include: canned fruit, canned vegetables, canned pumpkin, canned cranberry, canned yams, boxed stuffing, and instant mashed potatoes.

Frozen turkey donations can be dropped off at the following locations:

  • Lawrence Street Shelter (SE corner of Park Avenue West and Lawrence Street) 8 a.m. to 6 p.m. daily
  • The Crossing (Smith Road & Holly) 8 a.m. to 6 p.m. daily
  • Ministry Outreach Center (Holly & 39th) 8:30 a.m. to 4:30 p.m. Monday-Friday
  • Financial contributions can be made online or call 303.313.2403

Jacob Cain, the cook at The Crossing shows us how to make Stuffin' Muffins.



5 Strips of Bacon, diced

2 Jalapenos, diced

2 Onions, sliced

1 Loaf dried French Bread

1 Cup dried Cranberries

1 Tbsp fresh Thyme

1 Tbsp fresh Sage

1 Tbsp fresh Rosemary

4 Eggs, whisked

2-3 Cups cold Stock

Salt and Pepper to taste

Nutmeg (optional)


Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. Put diced raw bacon in a sauté pan on medium high heat. Let the bacon brown and render the fat. Once the fat has been rendered and the bacon is nearly cooked add diced jalapeno and slices of onion. Sauté until the onion has caramelized. While the onion is cooking, begin breaking apart the dried out French bread and place in a large bowl. The pieces need to be relatively small to all fit in the muffin tin. Once the bread has been broken apart, add the dried cranberries to the bowl. Next, finely chop up the herbs and sprinkle in with the bread. At this point, add the sautéed onion mixture and mix in the eggs. Slowly mix in the cold stock just adding enough to saturate the bread mixture. Season with salt and pepper to taste. Scoop the dressing mixture into the greased muffin tin filling each one to the brim. Bake for 20 minutes (or longer if you like crispier stuffing.) Once done, let cool for 5 minutes and garnish with nutmeg zest.