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!
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.
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.
Add the bread to a large bowl and set aside.
Melt the butter in a large saute pan over medium heat. Add the chopped apple, onion, celery, sage, pepper, and salt.
Cook for 5 minutes or until tender.
Add the apple mixture to the bread in the large bowl and toss to combine.
Stir in the parsley.
Add the eggs to a bowl and beat lightly with a whisk. Add the chicken stock to the eggs and whisk to combine.
Add the stock mixture to the bread mixture, stirring to combine.
Spoon the bread mixture evenly among 12 muffin cups coated with cooking spray.
Bake at 375 degrees for 20 minutes or until lightly browned.
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.
The apples and sage are a really yummy combination in this recipe and taste great with the sourdough bread!
- 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.
- Add the bread to a large bowl and set aside.
- Melt the butter in a large saute pan over medium heat. Add the chopped apple, onion, celery, sage, pepper, and salt.
- Cook for 5 minutes or until tender.
- Add the apple mixture to the bread in the large bowl and toss to combine.
- Stir in the parsley.
- Add the eggs to a bowl and beat lightly with a whisk. Add the stock to the eggs and whisk to combine.
- Add the stock mixture to the bread mixture, stirring to combine.
- Spoon the bread mixture evenly among 12 muffin cups coated with cooking spray.
- Bake at 375 degrees for 20 minutes or until lightly browned.
