Okay, so some might argue that mashed potatoes take the top spot when it comes to T-Day side dish fave. Yet, one of the best aspects of Thanksgiving is that you can enjoy more than one starch on your plate, which is why stuffing (or more appropriately called “Dressing” if it’s not baked inside the bird) often makes the top five hit list. Follow the easy recipe on the back of the box for our Focaccia Stuffing and this 5-star stuffing mix is great on its own. Add dried cranberries, herbs, and bake it in a muffin tin and your Stuffins might just surpass mashed potatoes in your personal side dish hall of fame.
Focaccia and Dried Cranberry Stuffins
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 1/2 tsp. kosher salt
- Freshly ground pepper
- 1 package Focaccia Stuffing (or other Williams Sonoma stuffing mix)
- 1/2 cup dried cranberries
- 2 tsps. chopped fresh sage, optional
- 3 1/2 to 4 cups (875 ml to 1 l) turkey, chicken or vegetable stock, warmed
Preheat oven to 375˚F (190˚C). Grease 12 standard muffins cups with butter or nonstick cooking spray.
In a large sauté pan over medium heat, warm the olive oil. Add the onion, celery, salt and pepper to taste. Cook, stirring, until onion is soft and translucent, 8 to 10 minutes. Transfer the onion mixture to a very large bowl, add the stuffing mix, dried cranberries and sage, if using. Stir until well combined. Stir in stock ½ cup (125 ml) at a time, making sure it is completely absorbed into croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock.
Transfer stuffing mixture to the prepared muffin pan. Cover with a buttered sheet of foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes before serving. Serves 12.