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