More About This Recipe
These savory stuffing cupcakes are the perfect side dish to bring to a potluck Thanksgiving dinner.
They are easy to make, easy to tote, and easy to serve. Plus, the cupcake thing adds a comment-worthy twist. So be the side dish star this year.
You can use any of your favorite recipes for stuffing and bake with this method. The benefit of the cupcake pan is that you get the perfect mix of browned crunch and softer insides. The recipe here is a classic sage and thyme dressing (technically, since these cupcakes don’t go in the turkey they are “dressing,” but “stuffing” just sounds so much more familiar). I add some fruit and nuts to add interesting flavors and textures. You don’t have to add those though if you’re a dressing purist.
Start with your bread. Choose any loaf of bread that weighs a pound. Shown here is a loaf of Italian bread. You can use, Italian, French, even plain old white bread. Cut the loaf into one-inch cubes. Spread the bread on two baking trays lined with parchment paper. Now, you can either leave these trays out at room temperature, uncovered, for a couple days to make the bread stale. Or follow the shortcut by putting the trays in the oven.
These still taste fantastic when they are room temperature, so you will really be your host’s favorite person if you bring these and no re-heating is required. Happy Thanksgiving!