Bacon-Wrapped Herb Stuffing Cups

Use day-old bread or toast fresh cubes. Bread type matters; sourdough adds slight tang, white yields neutrality. Parsnips bring subtle sweetness and dense texture, but carrots or even diced apple brighten notes if preferred. Shallots dissolve softly, less pungent than onions. Avocado oil chosen for high smoke point and mild flavor that doesn’t mask herbs. Mushroom stock can be swapped for vegetable or chicken, but homemade enriches taste. Bacon—thicker slices crisp better without shriveling. Substitute thick pancetta or smoked ham for variations. Butter or cooking spray ensures muffins release cleanly; do not skimp—sticking ruins presentation. Salt and pepper—adjust to bread saltiness. Herbs optional yet impactful; dried works well here for uniform flavor. Don’t over-soak bread; just enough to hydrate for crumb cohesion.

Bacon lining forms the structure. Wrap tightly, edges must overlap just a bit. Too loose—stuffing seeps out; too tight—bacon may break on folding. Warming stock activates flavors, aids bread absorption without cold spots causing clumping. Toss veggies first in oil and herbs allowing even coating, prevents uneven cooking or flavor pockets. Gradual liquid introduction encourages uniform hydration—watch texture closely. Overmixing breaks bread cubes. Press stuffing gently when filling to remove trapped air pockets, but avoid crushing. Oven positioning—middle rack for steady heat; high placement risks bacon burn. Watch bacon color—deep golden and curling indicate crispness. Resting before unmolding critical to maintain form. Use a thin knife around edges if necessary. Serve promptly for best textural contrast. Refrigerate leftovers wrapped, reheat to restore crispness but don’t overbake.