Baked in a muffin pan, these individual servings of stuffing are made with dried figs, chopped chestnuts and a bit of bourbon.
They're the perfect complement to our Cornish Game Hens with Bourbon Glaze but can be served with roast turkey, chicken or pork as well.Print
- 4 cups soft bread cubes (crusts removed)
- 1/2 cup dried figs, chopped
- 1/2 cup chestnuts, chopped
- 3 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 large egg, lightly beaten
- 1/4 cup bourbon
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons parsley, chopped
- Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with nonstick spray.
- Spread the bread cubes on a baking sheet in a single layer and bake until lightly crisp, but not browned, 6 to 8 minutes. Remove from the oven and place in a large bowl. Add the figs and chestnuts 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 soft and translucent, 4 to 5 minutes. Remove from the heat and allow to cool.
- Add the bourbon and chicken broth to the bread cube mixture. Combine thoroughly, then add the beaten egg, salt and a few grinds of black pepper. Add the cooled onion-celery mixture along with the chopped parsley. Mix well.
- Divide the stuffing mixture between the muffin cups, pressing lightly. Use about 1/2 cup of stuffing per cup. Bake for 18 to 22 minutes, or until set and golden brown. Cool in the pan for 5 minutes, then transfer to a plate and serve immediately.
You can prepare this dish a day ahead and reheat the muffins wrapped tightly in foil for 15 minutes at 350°F.