Stuffins
A classic Thanksgiving side dish gets reimagined with these hand-held “stuffins.” They come together quickly using a muffin pan and one of our premium stuffing mixes. Kids love making (and eating) them. And stuffins are also easy to pack up and bring to a holiday potluck, and to freeze in sealable plastic bags—if you have any leftovers. This versatile recipe can be used with our organic focaccia, brioche or French bread stuffing mixes.
Ingredients:
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter, plus more for greasing
- 1 diced onion
- 2 diced celery stalks
- Kosher salt and freshly ground pepper
- 4 large eggs
- 3 cups (750 ml) chicken, turkey or vegetable stock
- 1 1-lb. (500 g) package Williams Sonoma Stuffing
Directions:
Preheat oven to 350°F (180°C).
Grease 12 standard muffin cups with butter or nonstick cooking spray. In a medium fry pan over medium heat, melt the butter. Add the diced onion and celery to the pan and sauté, stirring occasionally, until softened, about 8 minutes. Remove from heat and season to taste with salt and pepper. Set aside.
In a large bowl, whisk together the eggs and stock. Add onion mixture, stuffing mix and a pinch of salt. Toss until stuffing cubes are moistened, then let sit for 20 minutes, tossing every 5 minutes or so, until stuffing cubes are completely saturated.
Divide stuffing mixture evenly among prepared muffin cups, pressing mixture into each well so it is compact. Bake until set and golden brown, about 30 minutes. Transfer to a wire rack and let cool for 10 minutes before serving. Serves 12.
Williams Sonoma Test Kitchen
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