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!

Ingredients

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

2 Eggs

1/2 stick Butter

Salt to Taste

Large Muffin Tin sprayed with baking spray.

Muffin Wrappers, Optional

Directions

1.  Preheat oven to 375 degrees
2. Place bread cubes on a cookie sheet and bake for approximately 10 minutes until golden brown.
3. Transfer bread cubes to a large bowl.
4. Turn oven down to 350 degrees.
5. Cook turkey in a large frying pan, crumbling as it cooks.
6. Add turkey to the bread cubes.
7. Cook bacon in same pan.
8. Add bacon to bread cubes.
9. Cook onions and celery in the pan the bacon was cooked.  Cook until vegetables are soft and onions are translucent.
10. Add cooked vegetable to the bread mixture.
11. Add italian seasoning, parsley, thyme, garlic powder and sage to the bread mixture.
12. Mix bread mixture well to combine all ingredients.
13. Melt butter and add to bread mixture.
14. Beat eggs in a large enough bowl to then add chicken stock and combine.
15. Add chicken stock mixture to bread mixture and combine completely.
16. Place stuffing mixture in muffin tin overfilling each just a bit.
17. Cover tin with foil and bake for 30 minutes.  Remove foil and bake until tops are golden brown approximately 12 minutes more.
18. Once muffins are cool enough to handle place in muffin wrappers, optional

Enjoy!