PULL IT TOGETHER!
If a holiday cocktail party is on the agenda, don’t fret over the appetizer. No hard work here—and you can skip the grocery cart in favour of a little basket. Paired with just the right wine, this recipe makes for easy entertaining!
Decide to have the gang over at the last minute? Assemble a few ingredients alongside just the right bottle and you’re ready to host!
Cranberry Bacon Stuffin’ Muffins
Baking stuffing in muffin tins gives you cute individual portions, each one with the sought-after crispy top! They’re perfect for putting out as a snack or appetizer—or serve them with the main event. Baked with crisp bacon, cranberries and Parmesan cheese, this delicious recipe echoes the holidays in a few bites.
Thirty Bench Riesling VQA
This flavourful app calls for a fruity wine with fresh acidity. Riesling’s complex fruit interplay and crisp acidity make a spot-on pairing.
shopping list
Butter for greasing 6 slices bacon
1 small yellow onion, coarsely chopped
3 stalks celery, chopped 1/2 cup (125 mL) dried cranberries
1 box (227 g) seasoned stuffing mix
1 1/2 cups (375 mL) boxed chicken broth
1/2 cup (125 mL) grated Parmesan cheese
2 tsp (10 mL) fresh thyme
1
Preheat oven to 375°F (190°C). Grease a 12-slot muffin tray. Place bacon in a large skillet and heat over medium heat until crisp, about 8 minutes. Place on papertowel-lined plate and crumble bacon into 1/2-inch (1-cm) pieces. Reserve bacon fat in skillet.
2
Add onions and celery to skillet; cook until vegetables are tender, stirring occasionally, about 7 minutes. Add cranberries, stuffing mix and crumbled bacon to vegetable mixture; toss gently to combine. Add broth and stir until moistened.
3
Spoon about 2/3 cup (150 mL) stuffing into each prepared muffin cup; press to pack tightly. Bake, uncovered, for
20 to 25 minutes or until stuffing is hot and tops are light brown. Sprinkle with Parmesan cheese immediately after muffins are removed from oven. Garnish with fresh thyme. Makes 10