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Apple-Sage Stuffing Cups

Photo: Chris Court; Styling: Carla Gonzalez-Hart

 

Hands-on time 20 mins
Total time 45 mins
Yield

Serves 12 (serving size: 1 muffin cup)

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.

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

Nutrition 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

How to Make It

  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.