Cranberry Sourdough Stuffing Cups
When it comes to Thanksgiving, stuffing holds an honored place in many family meals. This recipe breaks from tradition by baking individual servings in muffin tins rather than in a casserole or inside the turkey.
- 6 cups sourdough bread cubes
- 1/2 cup dried cranberries
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon orange zest
- 1/4 cup butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 3/4 cup chicken broth
- 1 egg, beaten
- 1/2 teaspoon salt
- Freshly ground black pepper
Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with nonstick spray.
Place the sourdough bread cubes on a baking sheet and place in the oven until they become dry and crisp, but not browned - 6 to 8 minutes. Remove from oven and place in a large bowl. Add the dried cranberries, chopped rosemary and orange zest and toss to combine.
Heat the butter in a large skillet over medium heat. Add the onion and celery and sauté until the onion is translucent - 5 to 7 minutes. Add the vegetable-butter mixture and chicken broth to the bread cube mixture. Combine thoroughly and add the beaten egg, salt and a few grinds of black pepper. Stir until well mixed.
Spoon stuffing into muffin cups, pressing lightly. Use about 1/2 cup of stuffing per cup. Stuffing can be mounded as it will not expand.
Bake for 20 to 25 minutes or until set and golden brown. Remove from pan and serve. Makes 12 stuffing cups.
You can prepare this dish ahead of time and bake while your turkey rests before carving, or make them a day ahead and just reheat them wrapped tightly in foil so that they don't dry out. In terms of leftovers, they're super easy to store and reheat.