Does everyone at your house fight over the edges of the pan of stuffing with the crispy edges? I thought so. Same at my house. HAVE NO FEAR – You have come to the right place: I have the perfect solution.
This year, I decided to bake the Thanksgiving stuffing so that every serving has crispy edges. The bonus? They are so cute on a platter and on everyone’s plate!
My inspiration came from Kalyn at Kalyn’s Kitchen. Last year Kalyn made stuffing baked in muffin cups to enhance crispiness. With this crispy inspiration, I decided to go one step farther and forget the tins and scoop the stuffing right onto a baking sheet.I used a large ice cream scoop to get a perfectly round shape.
Just take your favorite family favorite stuffing (or make our recipe below), scoop it on to a baking sheet in little mounds and spray lightly with oil. Result: stuffing balls that are crispy on the outside and fluffy on the inside.
— posted by Donna
CRISPY STUFFING SCOOPS
4 cups dry bread cubes
1 cup chicken broth (or turkey drippings)
2 teaspoons poultry seasoning
1/2 medium yellow onion, diced
1 stalk celery, diced, leaves included
1 tablespoon butter
3 sage leaves, minced
2 sprigs thyme
2 tablespoons diced parsley
1/2 cup diced craisins
1/2 cup diced pecans
1 large egg
Canola oil spray
Preheat oven to 400 degrees.
Toss bread cubes with chicken broth and set aside.
Saute onion and celery in butter until softened. Toss all ingredients together.
Spray a 1/3 cup scoop with oil and scoop out the stuffing onto a baking sheet. Spray all stuffing scoops lightly with oil.
Bake for 20 minutes or so, until lightly browned.