Stuffing Cups

A stuffing to be thankful for

Apple-Cranberry Stuffing Cups

Side Dish, Crowd Pleasers, American, Classic Comfort

  • 35 minutes
  • 14 servings

These muffin-tin stuffing cups are easy to serve and fun to eat, special enough for holidays yet quick enough for a weeknight side.


  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. 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.
  3. Spray muffin tins with non-stick spray. Place about 1/2 cup of mixture into each cup, pressing lightly. Bake for 15 minutes, or until top has browned. Cool on rack for 5 minutes before carefully removing from pan.

Or, Try This

  • Dried herbs can be used if fresh aren’t available. Dried rosemary = ½ tsp.; Dried thyme = ¾ tsp.; Ground sage = ¼ tsp.
  • Also delicious with Panera Country White or Whole Grain 100% Whole Wheat sliced bread. Our favorite is to mix any of the three varieties half and half, using 6 slices of each.
  • The stuffing can also be baked in a 9”x9” baking dish for 20 minutes covered and then 20 minutes uncovered until the top has browned.

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