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Categories:
whole wheat bread bacon red onion stalks celery sage thyme apples garlic ground black pepper chicken broth
Viewed: 27 - Published at: a year agoIngredients
- 12 slices whole wheat bread, cut into 1-inch cubes (about 9 cups)
- 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
Method
- Heat oven to 300 degrees F.
- 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 375 degrees F. 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.
