Apple-Sage Stuffing Cups

12 ingredients
5 steps

Ingredients

  • 12 ounces sourdough bread, cut into 1/2-inch cubes (about 8 cups)
  • 1 1/2 tablespoons butter
  • 1 1/2 cups diced apple
  • 1 1/4 cups prechopped onion
  • 2/3 cup prechopped celery
  • 1 1/2 tablespoons chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 3/4 cups unsalted chicken stock (such as Swanson)
  • 2 large eggs, lightly beaten
  • Cooking spray

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Arrange bread in a single layer on a baking sheet. Bake at 375° for 15 minutes or until toasted, stirring after 8 minutes. Place bread in a large bowl.
  3. 3
    Melt butter in a large skillet over medium heat. Add apple, onion, celery, sage, pepper, and salt; saute 5 minutes or until tender. Add apple mixture to bread in large bowl; toss to combine. Stir in parsley.
  4. 4
    Combine stock and eggs in a small bowl, stirring with a whisk. Add stock mixture to bread mixture, stirring gently to combine.
  5. 5
    Divide bread mixture evenly among 12 muffin cups coated with cooking spray (about 1/2 cup each). Bake at 375° for 20 minutes or until lightly browned.

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