I make a ton of stuffing, just so there is a lot of leftovers! I think I am making up for not eating stuffing as a child. Everyone in my immediate family loves stuffing and I want to make sure there is plenty of left overs, once the family and friends leave with their to go boxes. I think one of the best parts of Thanksgiving food is the leftovers so, I like to make sure my guest have turkey and all the sides the next day.
A few years ago I started making Stuffing Cups for the to go boxes, it’s easier to make up the boxes and everyone leaves with the same amount. This year I am making a slightly different stuffing for the stuffing cups.
These Stuffing Cups are also great for the kid’s table. It’s easy to handle and the kid’s could bite right in!
1 Loaf Egg Bread, cut into cubes
1/2 Pound Ground Turkey
1/2 Pound Bacon, diced
1 Medium Onion, chopped
1 Teaspoon Italian Seasoning
1 Teaspoon Dried Parsley
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Dried Sage
2 1/4 Cup Chicken Stock
1/2 stick Butter
Salt to Taste
Large Muffin Tin sprayed with baking spray.
Muffin Wrappers, Optional
- Preheat oven to 375 degrees
- Place bread cubes on a cookie sheet and bake for approximately 10 minutes until golden brown.
- Transfer bread cubes to a large bowl.
- Turn oven down to 350 degrees.
- Cook turkey in a large frying pan, crumbling as it cooks.
- Add turkey to the bread cubes.
- Cook bacon in same pan.
- Add bacon to bread cubes.
- Cook onions and celery in the pan the bacon was cooked. Cook until vegetables are soft and onions are translucent.
- Add cooked vegetable to the bread mixture.
- Add italian seasoning, parsley, thyme, garlic powder and sage to the bread mixture.
- Mix bread mixture well to combine all ingredients.
- Melt butter and add to bread mixture.
- Beat eggs in a large enough bowl to then add chicken stock and combine.
- Add chicken stock mixture to bread mixture and combine completely.
- Place stuffing mixture in muffin tin overfilling each just a bit.
- Cover tin with foil and bake for 30 minutes. Remove foil and bake until tops are golden brown approximately 12 minutes more.
- Once muffins are cool enough to handle place in muffin wrappers, optional