This recipe calls for day-old white sandwich bread cubes, so plan accordingly. Just spread them on a baking sheet and leave on the counter overnight to dry out. You can simmer the cranberry sauce while the stuffing cups are in the oven, but wait until they are finished baking to start the gravy so it is nice and hot when serving.
Yield: 6 servings
Active Time: 1 hour
Total Time: 1 hour 15 minutes
Ease of Preparation: Easy


Stuffin' Cups:
  • Nonstick cooking spray, for the mini-muffin tin
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 3 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • Pink Himalayan salt and freshly ground black pepper
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 8 cups cubed cornbread (about 2 pounds cornbread)
  • 3 cups day-old cubed white sandwich bread (crusts removed; from about 6 slices)
  • 2 large eggs, beaten
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 to 1 cup good-quality chicken broth

Cranberry Sauce:
  • One 15-ounce can whole-berry cranberry sauce
  • Juice of 1 orange

  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 onion, finely diced
  • 1/4 cup all-purpose flour
  • Pink Himalayan salt
  • 1 sprig fresh thyme
  • 1 1/2 cups good-quality chicken broth

  • Microgreens
  • Toasted pecans, roughly chopped into about 12 pieces

Special equipment: a silicone mini-muffin tin


For the stuffin' cups: Preheat the oven to 350 degrees F. Spray a silicone mini-muffin tin with cooking spray.

Melt the butter in a large skillet over medium heat. Add the celery, garlic and onion and saute, stirring frequently, until the vegetables are tender and translucent, 3 to 4 minutes. Season with salt and pepper and sprinkle in the sage, rosemary and thyme. Saute, stirring frequently, until the herbs become fragrant, 1 to 2 minutes more. Turn off the heat, fold in the cornbread and white-bread cubes and mix together to combine. Add the eggs and parsley, then stir in enough chicken broth until the mixture holds together when pinched.

Divide the stuffing among the prepared muffin cups. Bake until cooked through, about 15 minutes.

For the cranberry sauce: Meanwhile, combine the cranberry sauce and orange juice in a medium saucepan and simmer over medium heat, stirring occasionally, until thickened, about 15 minutes. Remove from the heat and cover to keep warm.

For the gravy: Melt the butter in a small saucepan over medium heat. Add the onion and saute, stirring frequently, until fragrant, 1 to 2 minutes. Whisking constantly, sprinkle in the flour and cook (still whisking) until the mixture turns a light brown color, about 4 minutes. Season with a pinch of salt and add the thyme. Whisk in the chicken broth until fully incorporated and smooth, then simmer until the gravy is thickened, about 5 minutes.

To assemble, remove the stuffing cups from the muffin tin. Drizzle with the hot gravy and top with the cranberry sauce. Garnish each with some microgreens, for color, and a pecan piece.

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