Stuffing Bites

Erica's Favorite! Paired with pinot noir, Nugent Vineyard

Here’s a great way to eat leftover stuffing. Pack in a lunch or serve at a holiday party. Match the cheese to the stuffing: try cheddar and a bit of blue with cornbread stuffing; or a mixture of parmesan, gruyere and manchego in herb stuffing – or whatever sounds good to you.

  • 3 cups stuffing (any kind you have will work)
  • 1 large egg
  • ½ cup half and half
  • 1 cup shredded cheese
  1. Preheat oven to 350.
  2. Lightly beat egg in a medium size bowl. Mix in half and half.
  3. Break stuffing into teaspoon size pieces and add to egg mixture.
  4. Stir until well combined.
  5. Add shredded cheese to the stuffing-egg mixture and stir together.
  6. Spoon loosely into mini muffin pan, filling each cup about half way.
  7. Bake for 20 minutes.
  8. Remove from pan to cool slightly on a wire rack.