Sausage-And-Apple Stuffing Bites

• 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

1. Preheat the oven to 350u0b0. 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.
3. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
4. 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.
5. Mix the sausage, apple, eggs and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.
6. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden.
7. Transfer to a rack and let stand for 5 minutes.
8. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.
9. Make Ahead The muffins can be refrigerated overnight in the pans. Rewarm before serving.

vegetable cooking spray, white country bread, extravirgin olive oil, kosher salt, freshly ground pepper, unsalted butter, onion, celery, sausage, garlic, sage, apple, eggs, chicken broth

Taken from www.epicurious.com/recipes/member/views/sausage-and-apple-stuffing-bites-52544251 (may not work)