Pecan and Cranberry Stuffing Cups

By Dianne_H

Ingredients

• 16 cups bread cubes
• 1/2 cup chopped celery
• 1/2 cup sliced green onions
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped pecans
• 1/4 cup chopped fresh parsley
• 1 cup canned chicken broth
• 1/4 cup butter, melted
• 4 eggs, lightly beaten
• 1 1/2 tsp sage, crumbles
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 //8 tsp garlic powder

Details

Servings 16

Preparation

Step 1

Combine first 6 ingredients (bread cubes through parsley) in a bowl. Whisk together remaining ingredients (broth through garlic powder) until blended. Add to bread mixture and stir until combined.

Spoon 1/2 cup of the mixture into each of 16 to 18 well-greased muffin cups. Let stand for 15 to 30 minutes. Bake at 350 F for 25 to 30 minutes or until heated through.