Ingredients
1 pound bulk pork sausage4 celery ribs, chopped2 medium onions, chopped1/4 cup butter, cubed1 package (14 ounces) crushed corn bread stuffing2 medium apples, peeled and chopped1 package (5 ounces) dried cranberries1 cup chopped pecans1 teaspoon salt1 teaspoon pepper2 to 3 cups reduced-sodium chicken broth2 large eggs2 teaspoons baking powder
Preparation
Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside.
In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture.
Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately.
