Pork & Apple Stuffing Bites

Yield: 24 mini muffins

Ingredients

• Vegetable cooking spray
• 4 ounces white country bread (3 cups cut into 1/2-inch cubes)
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2 tablespoons unsalted butter
• ⅔ cup finely chopped onion 
• ⅔ cup finely chopped celery
• ½ pound sweet Italian sausage (casings removed)
• 6 cloves garlic (finely chopped)
• ¾ teaspoon dried sage
• 1 Granny Smith apple (small peeled and finely chopped)
• 4 eggs (large beaten) 
• 2 tablespoons chicken broth

Directions

1. Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
2. On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
3. Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Mix the sausage, apple, eggs and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.
4. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Note: The muffins can be refrigerated overnight in the pans. Rewarm before serving.

Recipe courtesy of foodandwine.com