Thanksgiving stuffing cups.

Some people call it dressing.  Some call it stuffing.  Some people stuff the bird.  Some cook their stuffing in a casserole or loaf pan.  Some people put in exotic ingredients like sausage and chestnuts…and some people don’t.

We are a plain stuffing people. Bread, butter, celery, onions, salt, butter, chicken broth, milk, water, butter.  And butter.  I discovered a super easy way to make stuffing ahead.  Always a good thing.  Stuffing cups.  (These freeze well so you can have stuffing all year long, not just on Thanksgiving!  My mother used to serve pork chops that were baked in the oven with a pile of stuffing on top of each one).

-4 to 5 loaves worth of stale bread (I use all kinds …but always use a little brioche and a little corn bread) torn into pieces.

-3 to 4 sticks of butter
– 2 stalks of celery, diced
-2 medium onions, diced
– 1 quart chicken or turkey broth
-2 cups milk (no less than 2% fat)
-water needed to moisten (3 to 4 cups)
-salt to taste
-1/4 cup dried parsley

1. tear bread into pieces and put into a large bowl (which will be used for mixing) and let get stale (overnight or for just an hour or two)

2. Dice onions and celery.

3. Melt butter in a skillet.

4. Fry onions and celery until just soft, about 5 minutes.

5. Stir in dried parsley and salt.
6.  Allow butter-onion-celery-parsley mixture to cool
7. Pour onto stale bread in the large bowl.

8. Pour broth on top
9. Pour milk on top
10.  Pour one cup of water on top and mix with your hands until the mixture is combined and wet.  If the mixture is too dry, add water one cup at a time (mixing in) until the stuffing is completely wet.
11. Preheat oven to 350 degrees Fahrenheit.
12. Butter each muffin cup. Fill each muffin cup with stuffing…by hand. (Muffins will not puff up or rise so pile high).

13.  Bake stuffing muffins for 20 to 30 minutes until the tops are a crispy and browned.
14.  Take muffins out of the oven.  Allow to cool about 5 minutes in the muffin tins and then turn out of the pans onto a cooling rack.  Serve immediately or cool and store in the freezer or refrigerator and reheat to serve.


These muffins are delicious and super easy to make, transport,  and serve!



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