Stuffing Muffins

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  Bread Cubes, Plain, Dried(2400g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Celery(1200g)
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  ½ teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Turkey Breakfast Sausage(340g)
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  Apple, Granny Smith(240g)
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  Garlic(120g)
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  Low Sodium Chicken Broth(480g)
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  Skim Milk(120g)
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  Egg, Whole, Large
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  Cranberries, Dried, Sweetened(180g)
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  Sage, Fresh(23g)
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  Rosemary, Fresh(23g)

Instructions

1. 1Preheat oven to 300°F with racks in upper and lower thirds. Spread the bread cubes in a single layer on two large baking sheets and bake for 15 minutes, until golden brown and crisp. Transfer to a large bowl.
2. 2Grease two 12-cup muffin tins generously or line with paper liners and coat with baking spray. Increase oven temperature to 350°F.
3. 3Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the onion and celery. Cook 4 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Remove the turkey breakfast sausage from its casing and crumble directly into the skillet with the vegetables. Cook over medium-high heat for 2–3 minutes, breaking the meat into small pieces and stirring frequently, until no longer pink. Add the apple and garlic, and cook 2 additional minutes, stirring occasionally, until the sausage is browned.
5. 5Transfer the sausage mixture to the bowl with the bread cubes. In a separate bowl, whisk together the chicken broth, skim milk, and eggs until combined. Pour over the bread mixture and add the dried cranberries, fresh sage, and fresh rosemary. Stir gently with a large spoon until the bread is evenly moistened and all ingredients are distributed.
6. 6Spoon the mixture into the prepared muffin tins, filling each cup. Press down firmly on the bread cubes so they touch the sides of the tin, then add more stuffing and press again.
7. 7Bake at 350°F for 25–28 minutes, until the tops are lightly golden brown and the centers are set (a toothpick inserted into the center should come out clean).
8. 8Cool in the pan for 10 minutes, then run a knife around each muffin to loosen. Transfer to a wire rack. Divide evenly into 2 airtight containers while still warm, then refrigerate. Reheat individual muffins in the microwave or oven before serving.