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Holiday Stuffing Muffin Cups

Recipe Courtesy of Estate Chef Tod Kawachi

Ingredients

8 C Bread, cubed- day old
2 Eggs
½ C Onions, small diced
¼ C Celery, small diced
1 Tbl Herbs, chopped sage, thyme, parsley combined
3 C Turkey/Chicken Stock or Broth
¼ c Dried cranberries
1 Tbl Maple syrup
2 oz St. Supery Rosé
3 Tbl Butter
Salt & Black Pepper to taste

Instructions

Plump dried cranberries in rosé wine by bringing to a simmer in a small sauce pan then shutting off heat and allow to sit to soak for an hour.  Remove plumped cranberries from wine and reserve both for later use.

In a sauté pan, melt the butter and add the onions and celery to cook over low heat until slightly softened about 5 minutes. Stir in the chopped fresh herbs, season with salt and black pepper, remove from pan and allow to cool.

Crack the eggs into a large bowl and whisk. Then add in the turkey stock, cooled vegetables, maple syrup and the rosé wine. Fold in the bread cubes and plumped cranberries. Stir gently to coat and allow to soak for 15 minutes to absorb the liquid evenly.

Scoop a heaping amount into a large buttered muffin tin. Bake in a 375°F oven for about 25 minutes, until they are golden brown crisp on top.