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1.
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Preheat oven to 300 degrees F. Spread bread cubes in a 15x10x1-inch baking pan.
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Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool.
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(Cubes will continue to dry and crisp as they cool.)
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Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
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2.
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Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
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3.
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In an extra large skillet, cook bacon over medium heat until crisp.
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Drain on paper towels; crumble bacon.
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Drain fat, reserving 2 tablespoons drippings in skillet.
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4.
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Add butter to skillet.
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Add onions, celery, and herbs; cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally.
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Add apples and garlic; cook and stir for 2 to 4 minutes or until apple is just softened.
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Transfer to an extra large bowl.
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5.
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Add bread cubes, crumbled bacon, and pepper to vegetable mixture; toss gently to combine.
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Add broth and toss until moistened.
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6.
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Spoon about 2/3 cup stuffing into each prepared muffin cup; press to pack tightly.
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If desired, top each cup with a fresh sage leaf.
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Bake, uncovered, for 20 to 25 minutes or until stuffing is hot and tops are light brown.
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Cool about 10 minutes.
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Carefully remove from pans; serve warm.
