Stuffing Muffins (Print Version)

# Ingredients:

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

# Instructions:

01 - Lay bread cubes on baking trays. Crisp them for 15 minutes. Scoop into a large mixing bowl.
02 - Cook celery and onion with spices in a pan. Add sausage, crumbling it as you brown. Toss in garlic and apple. Cook until golden.
03 - Whisk eggs, milk, and broth together. Pour over bread. Fold in herbs and cranberries. Mix till moist all over.
04 - Pack mixture into greased muffin cups. Bake 25-28 mins. Let cool for 10 minutes, then pop out and serve warm.

# Notes:

01 - Make ahead for less stress.
02 - Store in freezer.
03 - Portioned for easy servings.
04 - Edges turn crispy.
05 - Ideal fit for holidays.
06 - Easy to carry around.

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