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Stuffin' Cups



Stuffin' Cups

Note: Stuffing can be baked in a dish, rather than muffin tins if preferred. Also, If using the garlic butter croutons, the 4 extra tablespoons of butter can be omitted. 

1 1/4 cups chicken broth

10 ounces, garlic butter croutons or your favorite bread cubes

12 ounces ground sausage

8 tablespoons unsalted butter, divided (1 stick)

1 cup diced white onion

1 cup diced celery

1 ½ cups diced pear

1 1/4 teaspoon fresh, finely chopped rosemary

2 tablespoons chopped, flat leaf parsley

1/2 heaping cup, toasted pecans halves, broken in half

3 large eggs, whisked

1 whole nutmeg for grating

Salt & pepper 


Muffin tins

Citrus-Ginger Cranberry Sauce

1 cup sugar

Pinch of salt

Zest and juice of one Navel orange

Zest of 1 lime, plus 1 tablespoon of the juice (1/2 of lime)

1 1/2 to 2 teaspoons fresh, zested ginger-taste for strength

12 ounces fresh cranberries



Note: Prepare your favorite mashed potatoes and turkey gravy recipes to serve with Stuffing cups.

Stuffin' Cups

Pour the chicken broth into a 15"x10" glass baking dish and arrange the croutons over the top to evenly absorb. Set aside.

(Oven temp 375F)

Brown the sausage in a non-stick pan and set aside. Heat 4 tablespoons of the butter over medium temperature in a large skillet. Add the onion, celery, pears, season with salt & pepper and cook until onions are translucent and everything starts to soften some. Remove from heat, add the sausage, herbs, pecans and reserved 4 tablespoons of melted butter. Pour over top of the croutons and toss to mix.


If using, grate some fresh nutmeg over the top and adjust salt & pepper seasonings if needed-to taste. Whisk the eggs, drizzle evenly over the top and toss until eggs are thoroughly absorbed. Let sit 15-20 minutes. 

Liberally butter the muffin tins and spoon the stuffing in, just to rim of tin. Using a spoon, lightly indent the tops to hold cranberry sauce, mashed potatoes, etc. Bake in center of oven at 375F until golden brown on top. About 15-17 minutes. Let cool some and remove from tins. Keep warm in a 200F oven, lightly tented with aluminum foil until ready to serve. Serve with cranberry sauce, mashed potatoes, gravy. Makes 1 1/2 dozen.

Citrus-Ginger Cranberry Sauce

Add sugar, salt, juices, zests and ginger to a saucepan over medium temperature. Once the sugar has dissolved, add the cranberries and cook until cranberries have popped and liquid becomes syrupy. Serve with Stuffing cups. 

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