Apple-Sage Stuffing Cups

• 12 ounces sourdough bread, cut into 1/2-inch cubes (about 8 cups)
• 1 1/2 tablespoons butter
• 1 1/2 cups diced apple
• 1 1/4 cups prechopped onion
• 2/3 cup prechopped celery
• 1 1/2 tablespoons chopped fresh sage
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup chopped fresh flat-leaf parsley
• 1 3/4 cups unsalted chicken stock (such as Swanson)
• 2 large eggs, lightly beaten
• Cooking spray

1. Preheat oven to 375u0b0.
2. Arrange bread in a single layer on a baking sheet. Bake at 375u0b0 for 15 minutes or until toasted, stirring after 8 minutes. Place bread in a large bowl.
3. Melt butter in a large skillet over medium heat. Add apple, onion, celery, sage, pepper, and salt; saute 5 minutes or until tender. Add apple mixture to bread in large bowl; toss to combine. Stir in parsley.
4. Combine stock and eggs in a small bowl, stirring with a whisk. Add stock mixture to bread mixture, stirring gently to combine.
5. Divide bread mixture evenly among 12 muffin cups coated with cooking spray (about 1/2 cup each). Bake at 375u0b0 for 20 minutes or until lightly browned.

bread, butter, apple, onion, celery, fresh sage, freshly ground black pepper, kosher salt, parsley, chicken, eggs, cooking spray

Taken from www.myrecipes.com/recipe/apple-sage-stuffing-cups (may not work)