Ingredients
Vegetable cooking spray
4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 pound sweet Italian sausage, casings removed
6 garlic cloves, finely chopped
3/4 teaspoon dried sage
1 small Granny Smith apple, peeled and finely chopped
4 large eggs, beaten
2 tablespoons chicken broth
Preparation
Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
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.
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.
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.
Make Ahead The muffins can be refrigerated overnight in the pans. Rewarm before serving.
