Stuffing Muffins (Printable Version)

# What You'll Need:

01 - 16 ounces (10 cups) whole-grain bread, cubed.
02 - 2 tbsp of olive oil.
03 - 1 diced medium Granny Smith apple.
04 - 3 sticks of diced celery.
05 - A medium red onion, chopped up.
06 - 3/4 lb Italian turkey sausage, sweet variety.
07 - Two cloves of garlic, chopped finely.
08 - A couple of cups of chicken broth, low in salt.
09 - Half a cup of milk.
10 - Three big eggs.
11 - 3/4 cup dried cranberries with less sugar.
12 - 1 1/2 tbsp fresh rosemary (or a teaspoon dried).
13 - 1 1/2 tbsp fresh sage leaves (or a tsp dried).
14 - 1/2 tsp salt and pepper (each).

# Preparation Steps:

01 - Spread bread cubes on a sheet pan. Bake for 15 minutes till they’re crisp. Dump into a large mixing bowl.
02 - Cook celery and onion with herbs in oil. Toss in sausage; crumble as it cooks. Mix in garlic and apple. Cook till sausage is browned up.
03 - Whisk together eggs, milk, and broth. Pour it over the bread pieces. Stir in cranberries and your herbs until it’s all coated.
04 - Spoon into greased muffin pans. Bake 25-28 mins. Let cool in the pan for 10 minutes. Pop them out and enjoy while warm.

# Additional Tips:

01 - Make it ahead of time.
02 - Stores great in the freezer.
03 - Perfectly sized portions.
04 - Crispy outside edges.
05 - Ideal for festive meals.
06 - Easy to take on the go.

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