Courtesy of Maudine Thomas
This is a great recipe to make ahead. Reheat on a baking sheet before serving.
1 C Celery, diced
1 1/2 C Onion, diced
1 C Cranberries, dried and chopped (or use Craisins)
2 Apples, Granny Smith, large, peeled, cored, diced
1 package Herb Seasoned Stuffing (14 oz)
1 package Cornbread Seasoned Stuffing (14 oz)
2 Lbs Sage Sausage, browned
5-6 C Chicken Broth, low sodium
1 cube Butter, melted
3 eggs, beaten
1 T Sage
1/2 tsp Salt
1/4 to 1/2 tsp Pepper
3/4 C Pecans, chopped (Optional)
Preheat oven to 375 degrees.
Coat muffin pan cups with non-stick spray and set aside.
In a large fry pan, brown the sausage and remove from pan.
Add the celery and onion to sausage drippings and saute until softened. Add the cube of butter and stir until melted.
Pour fry pan ingredients into a large mixing bowl and add Stuffing mixes, apple, cranberries, nuts, salt, pepper and sage. Add eggs and mix.
Stir well to coat with butter evenly.
Start adding the chicken broth slowly while stirring.
Keep stirring and adding broth until bread is moist but not soggy.
Scoop into prepared muffin cups mounding up about 3/4" above the top of the muffin pan cup.
Bake 18 to 24 minutes until crispy on sides and firm on top.
Remove from oven and let set for five minutes before taking muffin out of the pan.
Serve warm. Recipe makes 3 dozen muffins.