Active Time
35 MIN
Total Time
1 HR
Yield
Serves : 24 mini muffins
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.

Step 2    

On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.

Step 3    

Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Mix the sausage, apple, eggs and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.

Step 4    

Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Make Ahead

The muffins can be refrigerated overnight in the pans. Rewarm before serving.

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