Stuffing Muffins

Step 1

Cube bread and toast in a 350°F oven for 10-15 minutes. Set aside to cool. Alternately, spread on a sheet pan and leave on the counter overnight to dry out.

Step 2

Meanwhile, in a large skillet, brown sausage over medium high heat. Cook for 6-8 minutes or until no pink remains, breaking up into smaller pieces. Remove from the pan and discard fat.

Step 3

To the same skillet add butter, celery and onion. Cook over medium-high for 3 minutes or until softened and beginning to brown, scraping any brown bits from the bottom of the skillet. Add apple, garlic, sage, poultry seasoning, rosemary, salt and pepper. Cook for 3 minutes or just until apple begins to soften. Remove from heat.

Step 4

In a large mixing bowl, whisk together broth, milk and eggs. Add cubed bread, sausage and vegetables. Mix well, adding more stock if needed, to fully moisten.

Step 5

Spray 18 cups of two standard size muffin pans liberally with cooking spray. Divide mixture between cups.

Step 6

Bake for 30-35 minutes or just until cooked through and the tops are crusty.

Step 7

Let stand for 5 minutes, then serve.