RECIPES

Directions

1. 1 Preheat oven to 375 degree F. Spray 12 regular-sized muffin cups.
2. 2 Remove sausage from casings. Brown and crumble in a large skillet over medium heat. Transfer to a paper towel-lined plate to drain. Melt butter in the same skillet.
3. 3 Add onions and cook until translucent; 2-3 minutes. Add celery and apple, cooking for about 5 minutes. Stir in the sage and garlic powder; cook and stir until fragrant, about 1 minute.
4. 4 In a large bowl, combine the onion mixture, sausage, bread cubes, and dried cranberries. Stir in eggs and chicken stock.
5. 5 Spoon mixture into muffin cups, gently pressing down into the muffin cups.
6. 6 Bake 20-22 minutes, or until golden. Let cook 5-10 minutes in the muffin tin on a wire cooling rack. Loosen muffins with a knife or spoon to gently release muffins from the cups.
7. 7 Enjoy!