I realize that these are a bit on the precious and cute side, which is not really what I think of when I plan a Thanksgiving meal. But they make up for the cutsey-ness with the flavor. I absolutely love apples in my stuffing - both from a flavor and textural standpoint. They are a nice texture in contrast to the soft bread, and a lovely burst of sweetness as well. As such, the sage tempers the sweetness nicely, and when cooked in muffin tins, you get all the coveted crispy edges to yourself. No fighting over with your brother!
As I made these, it occurred to me that these would be a great offering for a kids' classroom Thanksgiving feast. They are already perfectly portioned, and kids always love things shaped like muffins - I know mine do anyway. If you're still planning your Thanksgiving menu, or if you're attending a casual Friendsgiving this weekend, these apple-sage stuffing cups are a great option - easy, portable, and obviously delicious!
adapted from Cooking Light, November 2014
makes 12 muffins
- 12 oz of a baguette or rustic white bread, cut into 1-inch cubes
- 3 Tbs butter
- 1 1/2 cups peeled and diced apple
- 1 1/2 cups diced onion
- 2/3 cup diced celery
- 1 1/2 Tbs minced fresh sage
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1/4 cup minced fresh flat-leaf parsley
- 1 3/4 cups reduced-sodium chicken broth
- 2 large eggs, lightly beaten
Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray and set aside.
Arrange the bread cubes in a single layer on a baking sheet. Bake 15 minutes, or until the bread is toasted, stirring halfway through. Transfer the bread to a large bowl and set aside.
Melt the butter in a large skillet over medium heat. Add the apple, onion, celery, sage, pepper, and salt. Sauté 5 minutes, or until tender. Add the apple-onion mixture to the bowl with the bread, and toss to combine.
combine the chicken broth, eggs, and parsley in a small bowl and whisk to combine. Pour over the bread mixture and use a wooden spoon to gently combine.
Divide the bread mixture evenly among the 12 muffin cups, using a heaping 1/2-cup for each. Bake 20-25 minutes, or until the tops are browned and crispy. Use a spatula to gently pop out each muffin, and serve.