Apple Sage Stuffing Cups

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 12 ounces sourdough bread, cut into 1/2 inch cubes or 8 cups sourdough bread
• 1 1/2 tablespoons butter
• 1 1/2 cups diced apples
• 1 1/4 cups chopped onions
• 2/3 cup chopped celery
• 1 1/2 tablespoons chopped fresh sage
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup chopped flat leaf parsley
• 1 3/4 cups unsalted chicken stock
• 2 large eggs, beaten
• cooking spray

Recipe

• 1 preheat oven to 375.
• 2 arrange bread in a single layer on a baking sheet. bake at 375 for 15 minutes or until bread is toasted, stirring after 8 minutes. place bread in large bowl.
• 3 melt butter in a large skillet over medium heat. add apple, onion, celery, sage, pepper and salt. saute 5 minutes or until tender.
• 4 add apple mixture to bread in large bowl. toss to combine. stir in parsley.
• 5 combine stock and eggs in a small bowl, stirring with a whisk. add stock mixture to bread mixture, stirring to combine.
• 6 divide bread mixture evenly among 12 muffin cups coated with cooking spray. bake at 375 for 20 minutes or until lightly browned.