Apple-Cranberry Stuffing Cups

These muffin-tin stuffing cups are easy to serve and fun to eat, special enough for holidays yet quick enough for a weeknight side.
 

35 Minutes, 14 Servings
 

Ingredients:

• 12 slices, cut into cubes (about 8 cups) Panera® Honey Wheat
Sliced Bread
• 2 tbsp. butter
• 1 cup onion, diced small
• 1 cup celery, diced small
• 1 - 1 1/2 cups chicken stock
• 1 egg, lightly beaten
• 1 package Poultry Herb Blend, fresh, rough chopped (1 tbsp.
• Thyme, 1 tsp. Sage, 1 tsp. Rosemary)
• 1 cup apple, diced small
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• salt and black pepper, to taste
 

Steps

1. Preheat oven to 350°F. Arrange cubed bread on a baking sheet in a single layer and bake for 15 minutes, or until dried and toasted.

2. In the meantime, melt butter in large skillet over medium heat. Sauté onion and celery until soft and translucent, about 5 minutes. Place in large mixing bowl and add toasted bread. Add 1 cup chicken stock, egg, chopped herbs, apple,
cranberries and pecans. Toss thoroughly to combine. If more broth is needed, add 1 tbsp. at a time until mixture is completely moistened. Season with salt and pepper.

3. Spray muin tins with non-stick spray. Place about 1/2 cup of mixture into each cup, pressing lightly. Bake for 15 minutes, or until top has browned. Cool on rack for 5 minutes before carefully removing from pan.

Or, Try This

• Dried herbs can be used if fresh aren’t available. Dried rosemary = ½
tsp.; Dried thyme = ¾ tsp.; Ground sage = ¼ tsp.

• Also delicious with Panera Country White or Whole Grain 100% Whole
Wheat sliced bread. Our favorite is to mix any of the three varieties half
and half, using 6 slices of each.

• The stuffing can also be baked in a 9”x9” baking dish for 20 minutes
covered and then 20 minutes uncovered until the top has browned