Crispy Stuffing Cups (Print Version)
# Ingredients:
01 -
16 oz (10 cups) of whole grain bread, cubed.
02 -
2 tbsp of olive oil.
03 -
1 Granny Smith apple, chopped into small pieces.
04 -
2 cloves of garlic, finely chopped.
05 -
1 medium red onion, chopped.
06 -
3 large eggs.
07 -
3 celery sticks, diced.
08 -
3/4 lb of Italian turkey sausage, sweet variety.
09 -
2 cups of chicken broth, low-sodium.
10 -
1/2 cup of milk.
11 -
3/4 cup of dried cranberries, low-sugar.
12 -
1 1/2 tbsp of fresh rosemary (or 1 tsp dried).
13 -
1 1/2 tbsp of fresh sage (or 1 tsp dried).
14 -
1/2 tsp salt and 1/2 tsp pepper.
# Instructions:
01 -
Lay the bread cubes on baking trays. Bake for 15 minutes, turning them crispy. Move them to a big mixing bowl.
02 -
Cook celery and onion with herbs. Add sausage, breaking it up as it cooks. Toss in the apple and garlic. Fry everything until the sausage browns.
03 -
Mix together the broth, eggs, and milk. Pour over the bread. Add dried cranberries and herbs. Stir it all together until the bread is soaked.
04 -
Squeeze the mixture into greased muffin pans. Bake for 25-28 minutes. Let cool in the tins for 10 minutes, then take them out and serve warm.
# Notes:
01 -
You can make it ahead.
02 -
Keeps well in the freezer.
03 -
Great for portioning.
04 -
The edges get crispy.
05 -
A fantastic side dish for the holidays.
06 -
Easy to carry around.