Recipes and Cooking Apple, Bacon, and Onion Stuffing Muffins 3.8 (22) 1 Review Bacon, apples, and herbs season this bread stuffing, which is baked in muffin cups. It makes a wonderful side dish for turkey or ham. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 45 mins Bake Time: 20 mins Cool Time: 10 mins Total Time: 1 hrs 15 mins Servings: 12 Ingredients 9 cup bread cubes (12 slices bread) Nonstick cooking spray 9 slices bacon 2 tablespoon butter 1 ½ cup coarsely chopped red onions 3 stalks celery, chopped 1 teaspoon dried sage, crushed 1 teaspoon dried thyme, crushed 2 large Granny Smith or fuji apples, peeled (if desired), cored, and coarsely chopped (about 3 cups) 1 tablespoon minced garlic (6 cloves) ¼ teaspoon ground black pepper 1 cup chicken broth Small fresh sage leaves (optional) Directions Preheat oven to 300 degrees F. Spread bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. In an extra large skillet, cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 2 tablespoons drippings in skillet. Add butter to skillet. Add onions, celery, and herbs; cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic; cook and stir for 2 to 4 minutes or until apple is just softened. Transfer to an extra large bowl. Add bread cubes, crumbled bacon, and pepper to vegetable mixture; toss gently to combine. Add broth and toss until moistened. Spoon about 2/3 cup stuffing into each prepared muffin cup; press to pack tightly. If desired, top each cup with a fresh sage leaf. Bake, uncovered, for 20 to 25 minutes or until stuffing is hot and tops are light brown. Cool about 10 minutes. Carefully remove from pans; serve warm. Makes 12 servings. To Make Ahead Prepare stuffing as above. Remove from muffin cups and transfer to large covered container; cover and chill up to 24 hours. To reheat, transfer stuffing servings to a 13x9x2-inch baking pan; cover with foil. Bake in a 400 degree oven for 15 to 20 minutes or until heated through. Rate it Print