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.
1 3/4 cups unsalted chicken stock (such as Swanson)
2 large eggs, lightly beaten
How to Make It
Preheat oven to 375°.
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.
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.
Combine stock and eggs in a small bowl, stirring with a whisk. Add stock mixture to bread mixture, stirring gently to combine.
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.