Maria'S Stuffin' Muffins - Gma'S Emeril Lagasse Contest Winner

• 1 bag Pepperidge Farm cornbread cubes
• 1 pound bulk sage pork sausage
• 1 stick butter
• 2 chopped onions
• 2 cups chopped celery
• 2 Granny Smith apples, peeled and chopped
• 1 bag craisins (dried cranberries)
• 1 cup chopped pecans or walnuts
• 2 to 3 cups low sodium chicken stock
• 2 eggs
• 2 teaspoons baking powder
• Salt and pepper to taste

1. Place cornbread cubes in large mixing bowl.
2. Saute sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
3. Melt butter in same skillet and saute celery until crisp and tender. Add to bowl.
4. Add apple and remaining ingredients, except broth.
5. Mix all and then add broth until thoroughly moistened but not really wet.
6. Add eggs and baking powder. Mix well.
7. Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325u0b0 for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

cubes, pork sausage, butter, onions, celery, apples, craisins, pecans, chicken stock, eggs, baking powder, salt

Taken from www.epicurious.com/recipes/member/views/marias-stuffin-muffins-gmas-emeril-lagasse-contest-winner-1248619 (may not work)