Apple-Sage Stuffing Cups

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Apple-Sage Stuffing Cups Recipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


The muffin cups give you crispy edges and a tender interior in half the time, though the stuffing won't hold its shape like a traditional muffin. Presliced bread and prechopped onion and celery save time.

Serves 12 (serving size: 1 muffin cup)


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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


Hands-on: 20 Minutes
Total: 45 Minutes

1. Preheat oven to 375°.

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. Melt butter in a large skillet over medium heat. Add apple, onion, celery, sage, pepper, and salt; sauté 5 minutes or until tender. Add apple mixture to bread in large bowl; toss to combine. Stir in parsley.

4. Combine stock and eggs in a small bowl, stirring with a whisk. Add stock mixture to bread mixture, stirring gently to combine.

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.

Created date

September 2014

Nutritional Information

Calories 127
Fat 2.9 g
Satfat 1.3 g
Monofat 0.8 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 35 mg
Iron 1 mg
Sodium 235 mg
Calcium 31 mg