- Chop mushrooms and leek and add to a bowl with the mirepoix.
- On the stovetop, sauté the above veggie mix with butter, salt and pepper, and ⅛ cup teriyaki. Add sage and thyme and stir until veggies are softened, then transfer to a mixing bowl.
- Cube 1 baguette into stuffing-size pieces, then add to the same mixing bowl as the veggies.
- Combine ⅛ cup teriyaki, chicken broth, and eggs. Pour wet mixture into the mixing bowl with bread and veggies and combine.
- Line a muffin tray with parchment paper cups, then fill each cup with the stuffing mix. Bake in the oven at 400°F for 20 minutes, or until the stuffing is golden brown.
- Plate the finished stuffing bites on a serving tray and garnish with fresh thyme.
Recipe created in partnership with Morgan Yates at @morgan.yates.
