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
