Classic Dressing Cupcakes

By danyell923

Ingredients

• 2 1-pound loaves country-style bread (rosemary sourdough, pumpernickel)
• olive oil
• medium onions, chopped
• celery stalks, chopped
• garlic clove, chopped
• fresh sage, chopped
• fresh thyme leaves
• Kosher salt and freshly ground black pepper
• (1 1/2 sticks) unsalted butter, cut into pieces
• celery seeds
• Pinch of cayenne pepper
• low sodium chicken broth
• fresh parsley leaves, chopped

Details

Servings 12
Adapted from bonappetit.com

Preparation

Step 1

Tear bread into 1” pieces (you should have about 20 cups); spread out on baking sheets and let sit overnight to dry out.

Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add onions, celery, garlic, sage, and thyme; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted.

Transfer to a large bowl; add bread and parsley. Toss, adding more broth as needed to moisten.

Scoop into cupcake tins, cover. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer.