3 sweet Italian turkey sausage links, casings removed
½ onion, diced
2 celery stalks, finely diced
1 apple, peeled, cored, and diced
1 tsp dried sage
1 tsp garlic powder
½ tsp no-salt all-purpose seasoning
½ tsp black pepper
5 cups dried, cubed stuffing
2 eggs
1⅓ cups reduced sodium chicken broth
Instructions
Preheat oven to 375 degrees F. Mist a muffin tin with nonstick cooking spray or line with muffin papers; set aside.
In a medium skillet over medium heat, cook the turkey sausage until no longer pink, breaking up with a spatula or wooden spoon. Transfer the cooked and crumbled sausage to a large bowl; return to heat. Add the onion and cook 2-3 minutes. Add the celery and apple and cook until just softened, about 5 minutes. Add the sage, garlic powder, all-purpose seasoning, and black pepper; mix well and cook an additional 30-60 seconds or until fragrant. Transfer the onion mixture to the bowl with the sausage. Add the stuffing; do not mix.
In a medium bowl, combine the eggs and broth; whisk well and pour over the stuffing in the large bowl. Using a large spoon, mix well, moistening all of the stuffing.
Fill each of 12 muffin wells with the mixture, using your hands to gently press the stuffing into the wells and create slightly mounded tops.
Bake for 20-22 minutes or until golden. Allow to cool for 5-10 minute before running a knife around the sides of each muffin well and with a spoon, assisting each stuffing muffin out of the muffin tin. Serve warm.
Notes
Want a dish easily transported? Rather than making muffins, cook the stuffing in a 9x13-inch dish and increase the baking time to 30-35 minutes, or until golden brown on top.
Disclaimer: I was compensated for this post as a contribution to the 2015 McCormick Health & Wellness Blogger Insider Program. All opinions are my own.