Moist on the inside, crispy on the outside! A fun and unique way to serve stuffing. Give each person their own perfect portion!
Course: Side Dish
Cuisine: American
Servings: 20
Ingredients
1bagPepperidge Farm seasoned bread or cornbread cubes
1lb.bulk sage pork sausage
1/2c.butter
2onionschopped
2c.celerychopped
2granny smith applescored and chopped
1(5 oz.) bag Craisins dried cranberries
1c.pecanschopped (or walnuts)
2 to 3c.low sodium chicken stock
2eggsslightly beaten
2tsp.baking powder
Salt and pepperto taste
Instructions
Preheat oven to 325 degrees. Grease 24 muffin tins OR a 9x13-inch glass baking dish. Pour cornbread cubes into a large mixing bowl, set aside.
Sauté sausage and onions in a skillet until brown, breaking up sausage into small pieces. Drain off excess grease and transfer to the bowl. Melt butter in same skillet and sauté celery until crisp and tender. Add to the bowl.
Add chopped apples, Craisins and pecans. Gently stir everything together and then slowly add broth until thoroughly moistened, but not too wet. Add eggs and baking powder. Mix well.
Place stuffing mixture into prepared dish or divide among 24 muffin tins. Bake for 25 minutes covered, then10 minutes uncovered for casserole OR 25 minutes for muffins. Enjoy warm.