I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Make Ahead / Apple Sage Stuffing Cups

November 17, 2014 By Kaitlin Leave a Comment

Apple Sage Stuffing Cups

Stuffing is one of my favorite parts of Thanksgiving, probably because it’s usually the only time of year I get to eat it. But now that I’ve found this awesome single serving version for Apple Sage Stuffing Cups, I can have it whenever I want with little effort!

Apple Sage Stuffing Cups

This recipe from Cooking Light adds the stuffing to a cupcake tin to bake so that you get more crispy edges. It’s also great as a make ahead option because everything is already portioned out for easy reheating.

Apple-Sage Stuffing Cups

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 chopped onion
  • 2/3 cup chopped 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 (or vegetable stock to keep it vegetarian)
  • 2 large eggs, lightly beaten
  • Cooking spray

Preheat your oven to 375°. Add the cubed bread in a single layer on a baking sheet. Bake for 15 minutes or until toasted, stirring half way through.

IMG_9883

Add the bread to a large bowl and set aside.

IMG_9886

Melt the butter in a large saute pan over medium heat. Add the chopped apple, onion, celery, sage, pepper, and salt.

IMG_9887

Cook for 5 minutes or until tender.

IMG_9888

Add the apple mixture to the bread in the large bowl and toss to combine.

IMG_9889

Stir in the parsley.

IMG_9890

Add the eggs to a bowl and beat lightly with a whisk. Add the chicken stock to the eggs and whisk to combine.

IMG_9884

Add the stock mixture to the bread mixture, stirring to combine.

IMG_9891

Spoon the bread mixture evenly among 12 muffin cups coated with cooking spray.

IMG_9892

Bake at 375 degrees for 20 minutes or until lightly browned.

IMG_99041

I think I cut the bread pieces too large, but kind of liked them that way. The cupcake tin makes each stuffing cup nice and crispy, so there is a bit crunch to it.

Apple-Sage Stuffing Cups

The apples and sage are a really yummy combination in this recipe and taste great with the sourdough bread!

Apple-Sage Stuffing Cups

 

 

Apple-Sage Stuffing Cups
Recipe Type: Sides, Vegetarian
Author: I Can Cook That
Cook time: 45 mins
Total time: 45 mins
Serves: 12 servings
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 chopped onion
  • 2/3 cup chopped 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 (or vegetable stock to keep it vegetarian)
  • 2 large eggs, lightly beaten
  • Cooking spray
Instructions
  1. Preheat your oven to 375°. Add the cubed bread in a single layer on a baking sheet. Bake for 15 minutes or until toasted, stirring half way through.
  2. Add the bread to a large bowl and set aside.
  3. Melt the butter in a large saute pan over medium heat. Add the chopped apple, onion, celery, sage, pepper, and salt.
  4. Cook for 5 minutes or until tender.
  5. Add the apple mixture to the bread in the large bowl and toss to combine.
  6. Stir in the parsley.
  7. Add the eggs to a bowl and beat lightly with a whisk. Add the stock to the eggs and whisk to combine.
  8. Add the stock mixture to the bread mixture, stirring to combine.
  9. Spoon the bread mixture evenly among 12 muffin cups coated with cooking spray.
  10. Bake at 375 degrees for 20 minutes or until lightly browned.
3.2.2802

 

Filed Under: Make Ahead, North America, Quick, Sides, Vegetarian Tagged With: Apple, Bread, Celery, Chicken Stock, Cups, Eggs, I Can Cook That, Make Ahead, Onion, Parsley, Quick, Recipe, Sage, Sides, Sourdough, Stuffing, Thanksgiving, Vegetarian

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Honey Ginger Lemonade
Bees Knees Batch Cocktail
Slow Cooker Baked Ziti
Lobster Pasta in a Caramelized Fennel Sauce
Cheesesteak Dip
Rosemary White Beans with Onions and Tomatoes
Shochu Coffee Seltzer Cocktail
Bacon Cheddar Chive Scones
Homemade Spiced Nuts

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans