INGREDIENTS
16 oz sourdough bread, sliced or torn into ½-inch cubes (see notes)
½ cup (1 stick) unsalted butter
3 stalks celery, finely diced
1 medium yellow onion, finely diced
¾ cup B&R Diced Apricots
6 cloves garlic, finely chopped or grated
½ cup finely chopped fresh parsley
¼ cup finely chopped fresh herbs (rosemary, sage, thyme, or oregano)
1 cup finely grated Parmesan
2 large eggs
1–1½ cups chicken or turkey broth (or stock)
Kosher salt and black pepper, to taste
Nonstick cooking spray
DIRECTIONS
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Prep the bread (1–2 days ahead):
Slice or tear the bread into ½-inch cubes. Spread evenly on a baking sheet and let sit uncovered for 1–2 days to dry out.
Tip: If space is limited, you can store the tray in the oven (turned off) to keep it out of the way. See notes for same-day and store-bought options. - When ready to bake, preheat your oven to 350°F. Position a rack in the upper third of the oven.
- In a large pot over medium heat, melt the butter. Add the onion, celery, and B&R Diced Apricots. Season with about 1½ teaspoons kosher salt and black pepper to taste. Cook, stirring occasionally, until the vegetables are softened. Stir in the garlic, parsley, and fresh herbs. Cook for another 1–2 minutes, until fragrant. Remove from heat.
- Add the dried bread cubes, parmesan, and eggs to the pot. Stir to combine.
Gradually pour in the broth, about ½ cup at a time, mixing well after each addition. Use just enough liquid to moisten the bread—softened but not soggy. - Generously coat a nonstick muffin tin with cooking spray. Spoon the stuffing mixture into each cup, gently pressing to pack it in. Once assembled, lightly spritz the tops of the muffins with cooking spray.
- Bake for 30–35 minutes, or until the muffins are golden brown and crispy on top.
- Let cool slightly, then transfer to a serving tray. Serve warm and enjoy!
Recipe Notes
- Drying the bread: If you don’t have time to air-dry the bread, you can toast it in a 300°F oven for 15–20 minutes, stirring once, until lightly crisped.