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Although you may be exhausted from delectable roast meats, this is the time of year where you get a free pass to splurge….so set that oven, brine that buddy, and get ready for a robust roast.

Since this involves baking a big bird, it’s obviously going to take time, but with all these incredible spices, this is one dish, you can’t skimp on.

Recipe and photo courtesy of Taste.com.au.

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Now there’s no more fighting over who gets the crisp part of the stuffing.  When you scoop them into muffin tins, everyone has a well roasted stuffing crust. Rachel Ray has done it again, and simplified the process of stuffing.  These are great for the holidays, but can really be served anytime of year.  The recipe calls for a lot of butter, but don’t fear, says Rachel, “just stick it all in there!”  The recipe take about 40 minutes from start to finish, and yields 12 muffins.

You could just as easily make a double batch and bake it in a larger baking pan! When it’s done, just cut it into nice, big slices – and there you go; your breakfast, lunch or delicious snack is ready! You could add more of your favorite herbs or change the seasoning to something else. These will still be delicious!

Recipe and photo courtesy of The Food Network

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Quick tip: Freeze these for a quick snack later!