Thanksgiving is so close I can almost taste it. I don't think I am alone in saying this, but I look forward to eating stuffing even more than I look forward to eating turkey. I'm always looking for yummy new recipes, and here is one that is not only delicious but gives you a different way of serving stuffing for your holiday.
Brendan McCaskey created these delicious stuffing cups, and I had the pleasure of devouring them. They were so moist! The opposite of what I would think, honestly. My tastebuds are proof that this method is just as good and prettier. I hope you enjoy.
Baked Stuffing Cups
by Brendan McCaskey
Yields 12 servings
Overall Time: 1 hour and 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
- 3 tablespoons olive oil
- 1 medium sized yellow onion, chopped
- 6 stalks of celery, chopped
- 4 carrots, peeled and sliced into half moons
- 2 cups mushrooms, chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 tablespoon worcestershire
- 16oz loaf of country bread, cut into cubes
- 2 1/2 cups chicken stock (can substitute w/ vegetable stock)
- 2 tablespoon chopped fresh parsley
- 1 egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Preaheat oven to 375 degrees F.
Heat olive oil in large saute pan. Add onions and cook until translucent, about 5 minutes. Add celery and carrots and cook for another 5 minutes. Add mushrooms, thyme, rosemary, and cook until mushrooms are tender, about 4-5 minutes. Add vinegar and worcestershire to pan.
Remove from heat and transfer vegetable mixture to a large bowl with bread cubes. Add chicken stock, parsley, and egg. Mix everything together. Season with salt and pepper.
Place parchment squares into a standard muffin tin cups tray (12). Fill each parchment cup with a heaping mound of stuffing. Place in the oven in the middle rack and bake for 30-35 minutes, until the tops of cups are crisp and golden brown.
Remove from oven, and set aside to slightly cool for 2-3 minutes.
Serve cups on cooling rack or tray.
Photos by Rennai Hoefer