Ingredients
1/2 Pound Thick-Cut Bacon (about 6 slices)
1 Onion, finely diced
2 Celery Ribs, finely diced
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 Apple, peeled, cored, and diced
3 Tablespoons Fresh Parsley
2 Teaspoons Rubbed Sage
1 Teaspoon Thyme
4 Cups Martin’s Potatobred Stuffing Cubes
1-2 Cups Chicken Broth
1 Egg
Directions
Preheat oven to 375 degrees. Generously grease a muffin tin with non-stick cooking spray and set aside.
Cook bacon on medium-high heat in a frying pan until crisp. Remove the bacon and chop into bits. Keep approximately ¼ cup of bacon fat in the pan.
Sauté onions and celery in bacon fat until tender, approximately 5 minutes. Season with salt and pepper.
Turn off heat and transfer onions and celery to a large bowl. Add bacon, apple, parsley, sage, and thyme. Stir until well mixed. Fold in the stuffing cubes.
In a small bowl, whisk 1 cup of chicken broth and an egg. Add to stuffing and gently stir to combine. Add more broth until the cubes are moist (not too dry or too drenched).
Scoop ½ cup portions of stuffing into the muffin tins.
Bake for 35-40 minutes until golden brown.
Allow muffins to cool 5 minutes before carefully removing them from tin.
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