1cupfinely chopped applesomething on the tart side like Granny Smith works well
2tablespoonschopped sage
1/2tablespoonsminced garlic
1/2cuproughly chopped cranberries
2tablespoonspine nuts
3eggs
2tablespoonsmilk
salt and pepper
Instructions
Preheat oven to 350 degrees.
Place cubed bread on a baking sheet and toss with 2 tablespoons of the olive oil. Bake for about 10 minutes until crispy and starting to brown on edges. Remove and set aside.
Meanwhile, place a large skillet over medium heat.
Add the butter and remaining tablespoon of olive oil to the pan.
Once butter is melted, add the celery and onion and cook for about 5 minutes until softened.
Add the sausage, apple, sage and garlic and continue cooking until sausage is browned, breaking it up into small pieces as it cooks with a spatula.
Add the cranberries and pine nuts to the pan, toss to combine, cook another 2 minutes and remove from heat.
Beat the eggs and milk together in a large bowl.
Add the toasted bread cubes and sausage mixture to the bowl, season with salt and pepper and toss well until thoroughly combined. Set aside for 5 minutes.
Grease a muffin tin with cooking spray and spoon stuffing mixture into the muffin tins, packing the mixture in tightly in each mold.
Bake for 25 minutes until golden brown on top.
Remove from oven and let cool for 10-15 minutes before using a sharp knife to loosen the edges and remove from the tins.