Herbed Turkey & Brioche Stuffing Cups Recipe

Directions

Preheat oven to 375F. In a large skillet, melt butter over medium-high heat. Saute onions, red pepper and celery until softened, 6 to 8 minutes. Add sage and pepper; cook, stirring, until fragrant, about 30 seconds. Remove from heat.
Meanwhile, in a large bowl, whisk together broth and egg. Add onion mixture and bread. Stir well.
Grease the wells of 12-yield standard muffin tin. Line each well with a slice of turkey. (Note: Turkey will extend past the tops of the cups.) Fill each cup with stuffing mixture.
Bake for 25 to 30 minutes or until turkey is light golden brown and stuffing bounces back when lightly pressed. (Note: If turkey start to brown around the edge, drape a sheet of foil over the muffin tin until it finishes cooking.) Remove cups to platter. Sprinkle with parsley. Serve with a drizzle of gravy.

Brioche is very soft, so be sure to leave it out uncovered, overnight, before making this recipe so it can really soak up the flavours. Alternatively, you can cube it and bake it on a baking sheet at 350 for 10 minutes to dry it out slightly before combining with the other ingredients.
For an even easier version, skip the deli turkey and simply press the stuffing mixture straight into the greased muffin cups. Bake as directed.

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