I got this recipe from a Kraft Magazine. So good!
- Carbohydrate 44.5079488659554 g
- Cholesterol 66.7720243674334 mg
- Fat 19.0261382452814 g
- Fiber 1.86072615729292 g
- Protein 14.9569790400268 g
- Saturated Fat 9.61519409299305 g
- Serving Size 1 1 Serving (147g)
- Sodium 1074.71376283757 mg
- Sugar 42.6472227086625 g
- Trans Fat 3.00466250948823 g
- Calories 406 calories
Step-by-step
- Preheat oven to 350 degrees. Melt butter in large skillet on medium heat. Add celery; cook and stir 5 minutes or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
- Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake 10 minutes or until stuffing cups are heated through and cheese is melted.
Why do these portions hold their shape instead of crumbling into a loose pan of dressing?
Egg protein is the primary structural binder here. Whisk the single egg thoroughly before adding it to the warm mixture; raw albumen requires even distribution to coagulate properly around the dry bread cubes during the 10-minute bake at 350 degrees.
How should the aromatic vegetables be prepared before combining?
Celery demands precise heat control in the skillet. Sauté the chopped stalks in melted butter for exactly five minutes to soften the fibrous walls without browning the butter solids, ensuring a crisp-tender texture that integrates evenly with the dried cranberries and walnut pieces.
When is the optimal moment to add the dairy components?
Dividing the cheddar cheese protects the final texture. Mix one cup directly into the warm stuffing base to melt internally, and reserve the final half-cup to sprinkle over the mounded muffin cups right before they enter the oven to achieve a blistered crust.
