Stuffing Muffins (Print Version)

# Ingredients:

01 - 10 cups whole grain bread cubes (16 oz).
02 - 2 tablespoons olive oil.
03 - 1 medium red onion, diced.
04 - 3 stalks celery, diced.
05 - 3/4 pound sweet Italian turkey sausage.
06 - 1 medium Granny Smith apple, diced.
07 - 2 cloves garlic, minced.
08 - 2 cups low-sodium chicken broth.
09 - 1/2 cup milk.
10 - 3 large eggs.
11 - 3/4 cup reduced-sugar dried cranberries.
12 - 1 1/2 tablespoons fresh sage (or 1 tsp dried).
13 - 1 1/2 tablespoons fresh rosemary (or 1 tsp dried).
14 - 1/2 teaspoon each salt and pepper.

# Instructions:

01 - Spread cubes on baking sheets. Toast 15 minutes until crisp. Transfer to large bowl.
02 - Sauté onion, celery with seasonings. Add sausage, break into crumbles. Add apple and garlic. Cook until sausage browns.
03 - Combine broth, milk, eggs. Pour over bread. Add cranberries and herbs. Stir until evenly moistened.
04 - Press into greased muffin tins. Bake 25-28 minutes. Cool 10 minutes in pan. Remove and serve warm.

# Notes:

01 - Can prep ahead.
02 - Freezes well.
03 - Great for portion control.
04 - Makes crispy edges.
05 - Perfect holiday side.
06 - Easy to transport.

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