APPLE PECAN STUFFING MUFFINS

12 portions (1 muffin)


1/2 loaf (24 oz each)	Udi's® Soft White Sandwich Bread, cut into 1-inch cubes
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 tsp	Dried thyme leaves
1 tsp	Dried sage leaves
1 tsp	Kosher salt
1/2 tsp	Ground black pepper
2 cups	Chicken stock
1	Egg

Percent Daily Values are based on a 2,000 calorie diet

Step 1

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.
Step 2

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.
Step 3

Pour chicken stock into liquid measuring cup and whisk in egg. Pour chicken stock mixture over bread mixture and mix until well combined.
Step 4

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.