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.
The flavor is ok, but not what I look for in a stuffing recipe. I found these quite bland and agree with the other review that they don't stick together well. Although they were ok, I would never make these again.
I loved the flavor combination of the apple and sage. The stuffing crisps up nicely because it's in smaller portions, which is just the way I like my stuffing. For step-by-step photos and instructions, visit: http://www.icancookthat.org/2014/11/apple-sage-stuffing-cups.html