Friday, December 16, 2011

Individual Leek, Apple & Sausage Bread Puddings



These are perfect to go with your Christmas ham or turkey.

Why does everyone squeal with delight when they receive an individual package of something on their plate?
What's the big deal? Not sure, but these are fun and delicious.

They are really just little "stuffing muffins" and so easy and delicious.

The recipe is mine, and very forgiving. You can sub onions for leeks, omit the sausage if you are vegetarian and add walnuts instead, and change the bread from cornbread to regular stale bread if you don't like cornbread (but who doesn't like cornbread?).



Leek, Apple & Sausage Bread Puddings:

makes 14 individual puddings

4 stalks celery, diced
4 leeks, trimmed and sliced (white parts only)
3 sausage links, casings removed
2 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 apples, peeled and diced
salt & pepper
olive oil
1/2 stick butter

7 cups of dried cornbread cubes (or other type of bread or bag of stuffing mix)
3 eggs
2 cups of chicken stock

Butter a 12 cup muffin tin.

In a large heavy skillet, heat the half stick of butter w/ some olive oil to coat the pan.

Add all the ingredients to the pan, except for the bread cubes, eggs and stock.

Saute the sausage, leeks, apples, veggies and herbs for about 15 minutes on medium heat, until the leeks and sausage are fully cooked.



Turn off the heat and add the stale bread cubes and mix together with a big spoon to incorporate everything and moisten the bread, it will still be a bit dry.

In a large measuring cup, whisk the eggs with the stock and add the stock mixture to the stuffing mixture in the skillet. Add it slowly until it's nice and wet. You may not need to use all of the stock mixture, see how wet it is. You don't want it soupy. Just enough to make balls out of it (sounds obscene).

When the mixture is a nice consistency, take an ice cream scoop and pack it with some of the bread mixture. Scoop it into a buttered muffin tin, and bake in a 350F oven for 30-35 minutes until the tops are nice and crispy.

Let the bread puddings rest in the muffin tin 5 minutes before removing them.
You will need to loosen them with a spoon in the tins.

Alternatively, you can of course bake this in a casserole dish like you would stuffing, but then where's the fun?

You can make these ahead of time and serve them at room temperature if you like.



Enjoy!

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8 comments:

The Japanese Redneck said...

I'm so stealing this idea next time I make my dressing.

I like that they will get brown all over!

Cool.

Susan........ said...

I could eat these for lunch on a salad, best croutons ever...lol

Cheers!!

ambling said...

Is the 7 cups of bread cubes listed twice in error, or do you need 14 cups of bread cups? Sounds yummy either way!

Stacey Snacks said...

ambling:

I corrected the recipe, thank you for noticing! It should be 7 cups of bread cubes total.

Stacey

Content in a Cottage said...

I made something like this last Thanksgiving and forgot all about them this year. Thanks for the reminder. I'll make them for Christmas dinner without the sausage. I like plain stuffing and love the all over crustiness of muffin pan baking. Yum.

Joanne said...

I'd totally be a squealer if you put this in front of me. They are just so cute! And I'd just be SO looking forward to the deliciousness that was to come!

zenchef said...

I say YES to savory bread pudding. And another yes for baking it in muffin cups. You've accomplished to make me really hungry. Now I'm off to raid my refrigerator.

Oui, Chef said...

This reminds me of a Thanksgiving dressing I make. I LOVE the idea of serving this up as individual "cakes"...brilliant!