“We’re having something a little different this year for Thanksgiving. Instead of a turkey, we’re having a swan. You get more stuffing..” – George Carlin
Let’s face the fact that aside from family, giving thanks, celebrating our history and stretchy pants the real reason we have Thanksgiving is stuffing. Don’t dispute me. I don’t trust anyone who doesn’t like stuffing. That’s a lie, I hated stuffing for a better part of my childhood. Then again, I’m not exceedingly trustworthy to be begin with ;). As an adult I discovered that not all stuffing was created equal. It’s not all tiny cubes of cardboard soaked until mushy with under cooked celery thrown in, as I had previously been lead to believe. When made with love it can be as personal an art form as gravy. Don’t judge me.
I started making my stuffing in cups a few years ago. As I write this I am realizing that I have an affinity for personal servings of food. Maybe that is why I run a cupcakery…hmmm. Anywho, stuffing in cups is wonderous. You don’t have to deal with utensils like other Thanksgiving n00bs, you can pick up your personal puck of Thanksgiving gold and eat like the Viking warrior you are! Honestly, it’s just like serving rolls instead of bread slices, simple and fun size.
The issue that I had with stuffing was the bread choice. It is almost always a white bread cut into the tiniest pieces ever. The star of the dish is bread so WHY do we use the least flavorful option, dice it up and then soak it until it no longer resembles bread? I don’t know. The bread torture ends here, people! In the spirit of overindulgence and in an attempt to utilize local ingredients I use sourdough (I’m in the SF Bay Area). So without further ado I give you Sourdough Sausage and Sage Stuffing Cups.
Sourdough Sausage and Sage Stuffing Cup
Yield: 18 cups
Prep Time: 20 min
Cook Time: 40 min
- 1 large loaf of sourdough bread cubed
- 1 lb of sausage, casings removed (I used mild Italian but sweet would work)
- 1 onion (I used red but you can use whatever you have)
- 1 large egg lightly beaten
- 1/4 cup butter
- 2 tablespoons fresh sage
- 1 3/4 – 2 cups chicken or beef stock
- Salt and pepper
Preheat oven to 350 deg.
1. Spray a muffin tin with nonstick spray.
2. Cut your loaf into 1″ cubes. Try to make them as equal as possible in size. Place in a large bowl and set aside.
3. Chop your onion and garlic and remove your sausage from the casing, if need be. Thinly slice the fresh sage and set aside.
4. Melt your butter in a cast iron skillet (any deep pan will do).
5. Sauté your onions and garlic in the butter until translucent on medium heat. Add in your sausage and break it apart. Allow to brown, will take about 10 min to fully cook.
6. Add your sausage, onion, garlic mixture to the bowl with your cubed bread, juices and all. Add your lightly beaten egg, sage and a pinch of salt and pepper. Give it a light toss.
7. Add about a 1/2 cup of stock at a time. You want the mixture to be moist and bind together but NOT mushy. The amount the bread will soak up depends on the freshness of your loaf. Mine was a day old so it took about 1 3/4 cups stock. Save or discard the remaining stock.
8. Mix the bread, sausage, egg and stock together gently until the egg is mixed in thoroughly.
9. Start stuffing your prepared muffin tin with the stuffing mixture. Pile the mix over the top of the muffin cup for a nice full serving. Each cup takes about 1/2 cup of stuffing mixture (but I just used my hands and best judgement).
10.Bake at 350 deg for 30 min or until browned. The tops should be a little crisp.
Serve and enjoy your personal helping of stuffing!