Apple Pecan Stuffing Muffins
Apple Pecan Stuffing Muffins
Stuffing is timeless, especially during the holidays. With apples, pecans and dried cranberries, this gluten-free spin on the classic dish carries with it the flavors of fall.Recipe courtesy of ReadySetEat
Prep Time
30
minutes
Cook Time
30
minutes
Servings
12
Total time: 1 hour
Ingredients
- 1 loaf (24 oz each) udi’s™ multigrain sandwich bread, cut into 1-inch cubes
- pam® original no-stick cooking spray
- 1/2 cup butter
- 1 small onion, chopped (about 1 cup)
- 1 medium granny smith apple, chopped
- 1/2 cup dried cranberries or cherries
- 1/2 cup chopped pecans
- 1 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cup chicken stock
- 1 egg
Directions
- Preheat oven to 375°F.
- Place bread in an even layer on a large baking sheet.
- Bake 10 minutes, until lightly toasted.
- Spray 12-cup muffin tin with cooking spray.
- Melt butter in a large Dutch oven over medium heat.
- Add onion and apple and cook until tender, about 5 minutes.
- Stir in cranberries, pecans, thyme, sage, salt and pepper; add bread.
- Pour chicken stock into liquid measuring cup and whisk in egg.
- Pour chicken stock mixture over bread mixture and mix until well combined.
- Divide stuffing evenly into muffin cups, mounding and shaping the tops into muffins.
- Bake 30 minutes, until golden brown. Use a spoon to remove them from the muffin tin.