Put an end to soggy stuffing with these quick and easy Apple Sage Stuffing Cups. 

Apple Sage Stuffing Cups

Any other crispy stuffing lovers out there?

Mushy stuffing is not my thing. I love the browned bits around the edges. So I guess if you want to get all technical about it, we’re really talking about dressing here, but let’s just call it stuffing for today. Are you ok with that? And if not, can we still be friends? Because these Apple Sage Stuffing Cups are going to be a game changer in your Thanksgiving meal.

For starters, it’s full of apples and sage, and there is just no way you can go wrong with that. Secondly, you can do all of the prep work the day before and assemble it right before popping it in the oven. And – are you ready for this one? – it’s done in 20 minutes. Yup, you read that right. 20 minutes. Which means you can bake it while the turkey is resting and waiting to be carved. Um, hello? Where have these Apple Sage Stuffing Cups been my whole life?

You know what the secret is? You bake them in muffins tins. How genius is that? Not to mention no more wondering about how many servings of stuffing you are going to need. Just scoop the filling into the muffin tin and you know exactly how many servings you have. And you know how much you have for leftovers. (C’mon…all of that work has to translate into more than one tasty feast!)

The deal clincher for me? Because you bake them in muffin tins, you get delicious crispy browned bits on top of every serving of stuffing. No more soggy stuffing.

Now that’s something to be thankful for.

Apple Sage Stuffing Cups

Need more ideas for Thanksgiving sides? We’ve got ’em! 

Cranberry-Serrano Relish

Cranberry-Serrano Relish

Rosemary Roasted Sweet Potatoes and Onions

Rosemary Roasted Sweet Potatoes and Onions

Day Before Mashed Potatoes

Day Before Mashed Potatoes

 

Yield: 12

Apple Sage Stuffing Cups

Apple Sage Stuffing Cups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 (12-ounce) bag Sage and Onion Stuffing Cubes (I used Pepperidge Farm)
  • 4 tablespoons butter
  • 2 apples, diced (peeled if you want)
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 2 tablespoons chopped fresh sage
  • salt and pepper to taste
  • 1 (14-ounce) can chicken broth
  • 2 eggs, lightly beaten

Instructions


  1. Preheat oven to 375 degrees and lightly coat 12 muffin cups with cooking spray.
  2. Melt butter in a large skillet over medium heat. Add apples, celery, onion, sage and salt and pepper. Cook for 10 minutes or until onions are soft.
  3. In a large bowl, add apple mixture to bread cubes and toss to coat.
  4. In a small bowl, whisk together eggs and chicken broth. Add to bread cube mixture and stir gently to coat well.
  5. Divide dressing equally among prepared pan and bake for 20 minutes (or until lightly browned).

Notes

You can prepare the apple mixture the day before. Cover tightly and refrigerate. Combine with bread cubes and add wet ingredients before baking.

An ice cream scoop works great for dividing stuffing into muffin cups.