Fifteen Spatulas

Thanksgiving Dressing Cups

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.

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:

  1. Get your bread cubes stale by either leaving them out overnight or drying them out in an oven, crouton style.
  2. Preheat the oven to 350 degrees F.
  3. Prep your muffin tin by rubbing the wells with butter or spraying with oil.
  4.  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).
  5. 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.
  6. 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.
  7. Bake for about 40 minutes.
  8. 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!

18 comments on “Thanksgiving Dressing Cups

  1. Such a great idea! This makes for a fun presentation and I’m sure tastes delicious. Happy Thanksgiving!!!

  2. Happy Thanksgiving to you and your family! Since it is the season of giving thanks, I’d like to thank you, Joanne, for sharing your talents and skills with us. It has been a pleasure to read your blog and learn from you this last couple of months.

  3. Gobble Gobble

  4. I love stuffing in muffin cups. The best part is the crispy part and you get that in almost every bite in muffin cups. Your stuffing looks really good! I love the idea of pancetta in it. I hope you have a happy Thanksgiving!

  5. We did this last year and it works so well. They cook faster, the center doesn’t stay soft and the edges burned. You get these nice crisp edges. Thanks for the shout out, you’re too kind. Have a great Thanksgiving Joanne!

  6. Very creative here, this looks like a great method to prepare in these little cups. Enjoy your Thanksgiving!

  7. Great idea to put these in individual servings for the busy day. Happy Turkey day to you!

  8. Happy Thanksgiving! I’ve seen these done before and I think it’s brilliant! This looks truly scrape worthy!

  9. Happy Thanksgiving! Hope you have a wonderful weekend!

  10. What a fantastic idea! I could make these year round as a method to use up little bits of this and that in the fridge or cups using Thanksgiving leftovers! Have a wonderful Thanksgiving!

  11. Cute, Simple and Great Recipe!

  12. Excellent recipe Joanne, as usual.
    Happy Thanksgiving…!!!

  13. Cool idea. Have a great Thanksgiving!

  14. What a great idea ! Just love the different flavor and texture 😉 Looks gorgeous , too !

  15. I am sorry I was not able to see this before, but I am definitely making them for a brunch I am giving. They are soooo cool.

  16. I would really like to try to make this, how much bread and how much stock should be used.

    • Hi Sharae, Stuffing/dressing is kind of tricky because the amount of stock you need depends greatly on how stale or old the bread is. The staler it is, the drier it is, so the more stock it will need. What I would do is find a stuffing/dressing recipe you like and make adjustments from there. If the stuffing is too moist,the cup won’t hold its shape, so just bake it for a little bit longer. It’s kind of a guessing game but if you just take it out and touch it to see if it holds well or not, it should be very doable. Good luck and let me know if you have any more questions!

  17. I just ran across so,e of your recipes and copied them down! They look so good so I plan on making them ASAP to make sure I have them right by thanks giving! 
    They all look so simple but so good! Thank You! Have a nice day!

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