Sausage Stuffing Muffins

• 1 pound bulk pork sausage
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 1/4 cup butter, cubed
• 1 package (14 ounces) crushed corn bread stuffing
• 2 medium apples, peeled and chopped
• 1 package (5 ounces) dried cranberries
• 1 cup chopped pecans
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 to 3 cups reduced-sodium chicken broth
• 2 large eggs
• 2 teaspoons baking powder

1. Preheat oven to 375u0b0. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside.
2. In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture.
3. Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately.
4. Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased
5. , cover with foil and reheat in a preheated 375u0b0 oven for 6-10 minutes or until heated through.

pork sausage, celery, onions, butter, corn bread, apples, cranberries, pecans, salt, pepper, chicken broth, eggs, baking powder

Taken from www.tasteofhome.com/recipes/sausage-stuffing-muffins/ (may not work)