Stuffin' Cups. Does that name mean anything to any of you? Or was I the only one with that nickname back in Junior High. Moving on.........
Let's discuss Thanksgiving stuffing (or dressing, for any of you who prefer that term.) It's a traditional Thanksgiving dish that is built on bread, broth, and butter.... with some sauteed veggies and spices thrown in to please your own personal palate.
Can it be a healthy dish? I'm sure it could be if you put your mind to it. I mean part of the bread I'm using for these little stuffing cups is filled with whole grains and flax, and I am adding in some veggies sauteed in olive oil, but I can assure you that the quarter cup of gravy that I'm going to dump on my "healthy little stuffin' cup" is going to totally negate its healthiness. So take this recipe for what it's worth, and know that behind your back I'm dunking each bite of these delicious stuffing muffins in turkey gravy. However, I am no longer stuffin' my own cups, if that eases your mind at all.
1/2 cup dried cranberries
2 TBSP olive oil
2 TBSP butter
1 onion, diced
2 stalks celery (with leaves) diced
8 white button mushrooms, chopped
kosher salt and pepper
2 garlic cloves, finely minced
2 TBSP fresh sage, chopped (or 2 tsp dried)
1 TBSP fresh thyme, chopped (or 1 tsp dried)
1/4 cup fresh parsley, chopped
8 cups cubed dried or toasted bread (I used a combination of my harvest grains stuffing loaf and some leftover focaccia)
1/3 cup pecans, coarsely chopped
2 large eggs, whisked
1 1/4- 1 3/4 cup chicken or turkey broth
Preheat oven to 350 degrees. Spray 12-count muffin tin with cooking spray.
Place cranberries in a bowl and pour 1 cup boiling water over them. Let sit for 10 minutes while you're putting together the rest of the ingredients. Drain and set aside.
In skillet, heat olive oil and butter over medium heat. Add onion, celery and mushrooms. Season with salt and pepper and saute for 7-8 minutes, then add the garlic, sage, thyme and parsley. Saute for another minute or two.
Place bread crumbs in a large bowl. Add sauteed veggies, reserved cranberries and pecans. Stir well to combine. Add whisked eggs and stir again. Slowly add the broth until stuffing achieves the moisture you desire.
Divide dressing between muffin cups. (I used an ice cream scoop to do this.) Bake for 25-30 minutes, or until browned.