Apple-Cranberry Stuffing Cups

Ingredients

• 12 slices, cut into cubes (about 8 cups) Panera® Honey Wheat bread

• 2 tbsp. butter

• 1 cup onion, small diced

• 1 cup celery, small diced

• 1-1 ½ 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, small diced

• ½ cup dried cranberries

• ½ cup pecans, rough chopped

• Salt and black pepper, to taste

Directions

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.
3. 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.
4. Spray muffin tins with non-stick spray. Place about ½ cup of mixture into each cup, pressing lightly. Bake for 15 minutes, or until top has browned. Cool on rack 5 minutes before carefully removing from pan.

Prep Time: 35 minutes
Servings: 12

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