Ingredients
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Vegetable cooking spray
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4 ounces white country bread (3 cups cut into 1/2-inch cubes)
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¼ cup extra-virgin olive oil
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Kosher salt
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Freshly ground pepper
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2 tablespoons unsalted butter
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⅔ cup finely chopped onion
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⅔ cup finely chopped celery
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½ pound sweet Italian sausage (casings removed)
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6 cloves garlic (finely chopped)
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¾ teaspoon dried sage
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1 Granny Smith apple (small peeled and finely chopped)
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4 eggs (large beaten)
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2 tablespoons chicken broth
Directions
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Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
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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.
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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.
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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.