Stuffing Muffins (Print Version)

# Ingredients:

01 - 16 oz (or 10 cups) cubed whole-grain bread.
02 - 2 tbsp olive oil.
03 - 1 Granny Smith apple, chopped up.
04 - Diced red onion (1 medium-sized one).
05 - 3 celery stalks, cut into small bits.
06 - 12 oz sweet Italian turkey sausage.
07 - 2 garlic cloves, finely chopped.
08 - 2 cups unsalted chicken broth.
09 - Half a cup of milk.
10 - Three eggs (large).
11 - 3/4 cup of low-sugar dried cranberries.
12 - Fresh or dried sage—1 and 1/2 tbsp fresh or 1 tsp dried.
13 - 1 1/2 tbsp chopped fresh rosemary (or 1 tsp dried).
14 - Salt and pepper—1/2 tsp of each.

# Instructions:

01 - Spread bread on pans. Bake for 15 min until firm. Transfer to a big mixing bowl.
02 - Cook celery, onion, and seasoning with some oil. Add sausage in chunks, then stir in apple and garlic. Cook till sausage isn’t pink.
03 - Mix eggs, milk, and broth. Pour it all over your bread. Toss in cranberries and herbs, stirring everything till it’s moist.
04 - Spoon into greased tins. Put in oven for 25-28 min. Let sit 10 min in the pan, then pop them out. Serve warm.

# Notes:

01 - Store ahead of time.
02 - Freezing works well.
03 - Perfect for portioning.
04 - Crunchy edges every time!
05 - Awesome for holiday spreads.
06 - Easy to carry anywhere.

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