Stuffing Muffins with Sausage, Cranberries and Apples
Ingredients
-
10
cups
whole grain bread cubes
-
2
tablespoons
extra virgin olive oil
-
1
medium
red onion, diced
-
3
stalks
celery, diced
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
¾
pound
sweet Italian turkey sausage
-
1
medium
firm tart apple (e.g., Granny Smith), finely diced
-
2
cloves
garlic, minced
-
2
cups
low-sodium chicken broth
-
½
cup
milk
-
3
large
eggs
-
¾
cup
reduced-sugar dried cranberries
-
1 ½
tablespoons
chopped fresh sage
-
1 ½
tablespoons
chopped fresh rosemary
Instructions
- Preheat the oven to 300°F and toast the bread cubes until golden and crisp.
- Sauté the onions and celery in olive oil until softened.
- Brown the sausage with the apples and garlic in the skillet.
- Combine the sausage mixture with the toasted bread cubes.
- Whisk together the chicken broth, milk, and eggs, then pour over the bread mixture.
- Add cranberries, sage, and rosemary, and mix gently.
- Spoon the mixture into greased muffin tins and press down firmly.
- Bake at 350°F for 25 to 28 minutes until lightly browned.
- Let cool slightly before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 muffins
Calories
111
Total fat
4g
Total carbohydrates
14g
Total protein
6g
Sodium
20mg
Cholesterol
28mg
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