So one time in high school, I made a box of Stove Top stuffing and ate the whole thing for dinner! Ick! Just think of all the sodium and preservatives in that heaping plate. I wasn't even a big fan of stuffing... I was just hungry and that was the easiest thing to make. I avoided stuffing for years afterward...
Fast forward to today and I still can't eat Stove Top... but homemade stuffing, now that is a different story. Using artisan crusty bread with fresh vegetables and veggie stock makes this side dish stand out. I wanted to make a traditional Thanksgiving meal this year... turkey with sage and rosemary, buttermilk mashed potatoes, green bean casserole... and of course stuffing. I also wanted to have a bread basket, whether it be rolls or croissants... but there are already so many carbs involved in Thanksgiving. So bake the stuffing in a muffin pan and... voila... you get both! Stuffing in perfect individual serving sizes that can be passed around in a bread basket, no serving utensils required.
1 small loaf of bread (sourdough or similar)
1 medium onion, chopped
3 garlic cloves, minced
1 leek, chopped
2 eggs
1 cup vegetable stock
3 tbsp butter
olive oil
sage
thyme
salt and pepper
1. Preheat oven to 350 degrees. Cut bread into square chunks, roughly half inch cubes. Spread bread on a lined cookie sheet, drizzle olive oil over top, and bake for 10 minutes until the bread is nice and toasted.
2. Combine bread, chopped onion, leek, minced garlic, herbs, salt, and pepper in a large mixing bowl. Melt butter and pour evenly over bread mixture. Add vegetable stock and eggs and mix together.
3. Spray muffin pan with olive oil. Scoop bread mixture into muffin cups. Press down to ensure the muffins won't fall apart when removing from pan. Bake for 20 minutes and serve!
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