Bring on the holiday entertaining y’all! I try to save my favorite Thanksgiving and Christmas sides for those meals so that I really appreciate and enjoy my holiday dinners but I must admit, when I see stuffing hit the shelves, it’s hard to resist. I LOVE stuffing. I partnered up with Pepperidge Farms Puff Pastry again this holiday season which I always love doing because Puff Pastry sheets are so easy to work with and can be cooked in so many different ways. Last time I made aPuff Pastry brie flatbread so decided to switch it up and make an easy pastry cup full of all the fall flavor goodness, aka – yes you guessed it, stuffing. This recipe is so simple and perfect to serve up during the holiday months as an easy bite sized appetizer. I loved it because I got a little taste of stuffing without totally spoiling the Thanksgiving dinner I am so looking forward to. Top it off with a little cranberry sauce mixed with balsamic for extra flavor. I hope y’all are having a great holiday season and enjoy this recipe as much as we did!
INGREDIENTS:1 sheet Pepperidge Farms Puff Pastry1-2 cups cooked stuffing 1/2 cup cranberry sauce – from canned whole cranberry sauce. 1 tbsp balsamic vinegar
DIRECTIONS:Thaw Puff Pastry & preheat oven per Puff Pastry box instructions. Cook stuffing while pastry thaws – I made a whole box and saved leftovers to have with dinners for the week! Grease mini muffin tin. Cut thawed Puff Pastry sheet into 12 even squares & form cups in the muffin tin. Add in about 1-2 tablespoons of stuffing. Pack tight. Bake 10-12 minutes per box instructions. Remove from oven and top with a small spoonful of the balsamic cranberry sauce. ENJOY!