Sausage Stuffing Muffins

Name: Sausage Stuffing Muffins
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 1-1/2 dozen.
Ingredients: 1 pound bulk pork sausage; 4 celery ribs, chopped; 2 medium onions, chopped; 1/4 cup butter, cubed; 1 package (14 ounces) crushed corn bread stuffing; 2 medium apples, peeled and chopped; 1 package (5 ounces) dried cranberries; 1 cup chopped pecans; 1 teaspoon salt; 1 teaspoon pepper; 2 to 3 cups reduced-sodium chicken broth; 2 large eggs; 2 teaspoons baking powder

This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.—Tricia Bibb, Hartselle, Alabama

Ingredients

1 pound bulk pork sausage
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup butter, cubed
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 package (5 ounces) dried cranberries
1 cup chopped pecans
1 teaspoon salt
1 teaspoon pepper
2 to 3 cups reduced-sodium chicken broth
2 large eggs
2 teaspoons baking powder

Directions

Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside.
In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture.
Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.