9 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 large red onion, chopped
3 stalks celery, chopped
1 tsp. dried sage leaves, crushed
1 tsp. dried thyme leaves, crushed
2 large Fuji apples, peeled, coarsely chopped
3 cloves garlic, minced
1/4 tsp. ground black pepper
1 cup fat-free reduced-sodium chicken broth
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Let's Make It
Heat oven to 300ºF.
Spread bread cubes in single layer on rimmed baking sheet. Bake 10 to 12 min. or until dry, stirring every 5 min. Cool.
Increase oven temperature to 375ºF. Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings in skillet. Add onions, celery and herbs; cook on medium heat 8 to 10 min. or until vegetables are crisp-tender, stirring occasionally. Stir in apples and garlic; cook and stir 3 min.
Toss apple mixture with bread cubes, bacon and pepper in large bowl. Add broth; mix lightly. Spoon into 12 muffin cups sprayed with cooking spray, using about 2/3 cup for each cup.
Bake 20 to 25 min. or until heated through.
Prepare stuffing and bake stuffing "muffins" as directed. Cool completely. Refrigerate up to 24 hours in tightly covered container. When ready to serve, place stuffing "muffins" in rimmed baking sheet; cover. Bake at 400ºF for 15 to 20 min. or until heated through.
Substitute 2 large pears for the apples.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.