Stuffing Cups

Tools used: Perforated Baking Sheet, Classic Muffin Tray, Eco Chop, Santoku Chef Knife, Heat Resistant Spatula

Ingredients

• 1/2 cup butter

• 1 cup chopped celery

• 1/2 cup chopped onion

• 1 tsp dried thyme leaves

• 3/4 teaspoon poultry seasoning

• 1/2 teaspoon seasoned salt

• 1/4 teaspoon black pepper

• 6 cups dry unseasoned bread crumbs

• 2 cups chicken stock

Directions

• Preheat the oven to 375 degrees. Melt butter in a large skillet or medium heat.

• Add celery and onion and cook and stir for 5 minutes.

• Stir in thyme, poultry seasoning, and salt and pepper.

• Place bread cubes in a Stainless Mixing Bowl.

• Add celery mixture and broth; toss gently until well mixed.

• Spoon into the Classic Muffin Tray pressing down so each cup is well-filled.

• Bake for 25-30 minutes or until heated through and lightly browned.

*Stuffing Cups in the Classic Muffin Tray is a game changer. The recipe is delicious and you have individual servings that bake quicker than a big casserole dish. There is nothing better than butter, celery and onions sauteing on the stove top. All the smells of Thanksgiving food.

Download the recipe here.