Skinnymixer’s Stuffing Cups are a delicious vegetable-filled addition to your traditional Roast Dinner or Christmas celebrations.
These not-so traditional Stuffing Cups are based on the delicious low carb stuffing that features in The Healthy Mix II: Roast Chicken Dinner with all the trimmings.
I always found myself making little balls of the stuffing to bake outside of the chicken, to get as crispy as possible…but now with these Stuffing Cups now everyone can enjoy the crispy bits too!
If you are entertaining for Christmas, these reheat well in the oven or air fryer.
You can freeze on a tray individually and then transfer into a snap lock bag.
For a more traditional stuffing using bread
These Stuffing Cups can be made with 250 g baguette loaf, cubed to replace the cauliflower. But your bread will toast faster and the stuffing cups only take 15 min to cook. When we developed this Thermomix recipe for our annual Christmas recipes, we made the bread and the cauliflower versions side-by-side.
In our humble opinion the cauliflower version was our preferred choice – but if you are unable to eat cauliflower then the bread version is still delicious!
skinnymixer's Cauliflower, Bacon & Leek Stuffing Cups
Equipment
- oven
- Thermomix
- baking paper
- metal baking tray
- 12 hole silicone muffin tray
Ingredients
- 500 g cauliflower florets
- 200 g rindless shortcut bacon - roughly chopped
- 150 g leek - white part only, roughly chopped
- 40 g butter or olive oil
- 10 g chicken stock concentrate
- 2 eggs
- 1 tsp sweet paprika
- 1 tsp dried sage leaves
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1 tsp dried onion powder
- 1 tsp dried garlic powder
- 1/4 tsp white pepper powder
Instructions
- Preheat oven to 200℃ fan-forced and grease a 12 hole muffin tray. Line a metal tray with baking paper.
- In a clean, dry mixer bowl, add cauliflower florets and chop for 15-20 sec/speed 5/reverse or until no large chunks remain.
- Arrange cauliflower flat on a large baking dish. Bake in the oven for 15 min, stirring every 5 min - or until dry but not burnt. When done, place on bench to cool.
- In the mean time, add bacon and leek to mixer bowl. Chop for 10 sec/speed 4/MC on or until no large chunks remain.
- Scrape mixer bowl down. Add butter and chicken stock concentrate and cook for 15 min/100℃/speed 1/MC on.
- When bacon and leek are done cooking and the cauliflower has cooled slightly – add remaining ingredients including reserved cauliflower to mixer bowl and combine for 10 sec/speed 4/MC on.
- Spoon mixture out evenly in to silicone muffin trays and bake in the oven for 30 min or until golden brown and set. Allow to cool slightly before removing from muffin tray and serving.
Nutrition
