Focaccia and Dried Cranberry Stuffins

 

Focaccia and Dried Cranberry Stuffins

These are little stuffing "cupcakes"  Wonderful for a buffet or single-serving leftovers.

Ingredients: This stuffing is on the "dry" side, so add a little more butter or broth if you like it moist.

• 1 Tbsp. olive oil ( I use butter)
• 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 ( I like to add pecans also dried apricots are good too)
• 2 tips. chopped fresh sage, optional (Really makes a difference)
• 3 1/2 to 4 cups (875 ml to 1 l) turkey, chicken, or vegetable stock, warmed

Instructions:

Preheat oven to 375˚F (190˚C). Grease 12 standard muffin 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, and add the stuffing mix, dried cranberries, and sage, if using. Stir until well combined. Stir in stock ½ cup (125 ml) at a time, ensuring 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.

I like this stuffing mix best.

Transfer the 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.