Mini Stuffing Cups
These Mini Stuffing Cups are perfect for Thanksgiving or Friendsgiving. They are easy to serve and make cleanup a breeze.
Equipment
- Large rimmed baking sheet
- Large Skillet
- 12-cup muffin tin
- Offset spatula
Ingredients
For the Bread Base
- 1 loaf country-style French bread, crust cut into 1-inch cubes (roughly 8 cups)
For the Vegetable Mixture
- 10 tablespoons butter
- 10 ounces crimini mushrooms
- 2 bunches green onions, thinly sliced
- 2 cups celery, finely chopped
- 3/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 3 large garlic cloves, minced
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
For the Egg Mixture
- 3 large eggs
- 1 1/4 cups chicken broth
- 4 ounces coarsely grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt the butter in large skillet over medium heat. Add mushrooms and sauté for 6 minutes, until softened. Add green onions, celery, herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes.
- Keep oven temperature at 375°F. Generously butter a 12-cup muffin tin and set aside. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
- Whisk eggs and broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Use a ½ cup measuring cup to transfer the stuffing mixture into the prepared muffin tin. Bake, uncovered, for 30-35 minutes, until the muffins are golden brown and crisp. Let cool slightly before using an offset spatula to remove the muffins from the muffin tin.
Notes
These Mini Stuffing Cups can be made ahead and reheated before serving. They are perfect for holiday gatherings.