This is my last post for the week, as the Thanksgiving craze is almost in full swing (and I imagine a lot of you will be off traveling somewhere, or getting ready for your own feasts). I want to wish you all a wonderful, scrapeworthy Thanksgiving with lots of plate licking and scraping, good food, and great company. If you still haven’t decided everything you want for your Thanksgiving menu and need a little more inspiration, my friends Greg & Katherine over at Rufus Guide have been having a Thanksgiving Recipe & Tips Extravaganza over at their blog. And if you’ve got any great Thanksgiving recipes or links you want to share with fellow Fifteen Spatulas readers, post or link for all to see down in the comments section. Much love and good eating to you all!!! <3
Given my mini bacon and egg toast cups, it shouldn’t be a surprise that I’m kind of obsessed with making things in muffin tins. Thanksgiving dressing cups are no exception. It’s the perfect serving portion and they are just too darned cute. Here’s how:
This is more “preparation instructions” than a recipe, as to be honest, my dressing recipe changes every year depending on what my mood is and what looks good at the market. For this particular batch, I did some pancetta, plenty of celery and leeks, kale, and parmesan. But other great things to put in dressing are apples, chestnuts, sausage, and so on.
Here’s how to do it:
- Get your bread cubes stale by either leaving them out overnight or drying them out in an oven, crouton style.
- Preheat the oven to 350 degrees F.
- Prep your muffin tin by rubbing the wells with butter or spraying with oil.
- Mix the bread cubes with your desired add-ins. Pancetta, sauteed celery, sauteed onion, apples, sausage, whatever. Taste a big spoonful to make sure it’s seasoned properly (and take into account the saltiness of your chicken stock).
- Add in the chicken stock or broth, and divide the mixture evenly into your muffin tins. It should look like the muffin tins have too much liquid in them, but with dressing, it always gets soaked up by the time you’re done baking it.
- Really compact the dressing into the muffin tins well, that way they come out of the pan easily and don’t fall apart. I just squish it down with my fingers.
- Bake for about 40 minutes.
- To remove from the pan, I like to twist the cups and then pop them out. Or you can run a knife along the edges. Enjoy!
Have a great Thanksgiving and I’ll see you on Monday with a new recipe!