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Stuffin' Muffins

Source: Good Morning America

Make in muffin cups or casserole dish

Ingredients

  • 1 bag Pepperidge Farm cornbread cubes
  • 1 lb. bulk sage pork sausage
  • 2 chopped onions
  • 1 stick butter
  • 2 cups chopped celery
  • 2 granny smith apples, peeled and chopped
  • 1 bag craisins (dried cranberries)
  • 1 cup chopped pecans or walnuts
  • salt and pepper to taste
  • 2-3 cups low sodium chicken stock
  • 2 eggs
  • 2 t. baking powder

Instructions

Place cornbread cubes in a large mixing bowl.

Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.

Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.

Add apple, dried cranberries, nuts, salt and pepper. Mix all and then add broth until thoroughly moistened, but not real wet.

Add eggs and baking powder. Mix well.

Place stuffing mixture into either a large, greased casserole or in greased muffin tins. If you use muffin tins, fill as many as you like, then put left over stuffing in a casserole dish and freeze to use another time (just thaw and bake).

If using a casserole dish, bake at 325 degrees for 25 minutes covered, then uncover and bake an additional 10 minutes or until browned a bit on top.

If using muffin tins, bake at 325 degrees for about 35 minutes or until browned a bit on top. If you make ahead of time, you will need to bake longer to reheat.

NOTE: There will be a lot of stuffing; you can put it into smaller casserole dishes, foil pans for freeziing, muffin tins or a combination.