Ingredients:
- 1 package (12 oz) Seasoned Stuffing Croutons (Or, here is a recipe to make your own.)
- 1/2 cup + 1 tsp Mushroom & Sage Olive Oil
- Salt & Pepper to taste (optional)
- 2/3 cup finely chopped yellow or white onion
- 2/3 cup finely chopped celery stalks
- ½ pound sweet Italian sausage (casing removed)
- 3 garlic cloves, minced
- 1 Granny Smith apple, peeled and finely chopped
- 3 large eggs, beaten
- ½ – 1 cup chicken broth
- ½ cup dried cranberries
Preheat oven to 350 degrees.
In a large skillet brown sausage and crumble it into small pieces as it cooks. When done, drain and set aside.
In the same skillet add ½ cup Mushroom & Sage Olive Oil, celery, onion and garlic. Sauté on medium heat until onion is just turning translucent (about 5 min.) Add cooked, crumbled sausage, apple and dried cranberries. Mix well.
In a very large bowl add beaten eggs and chicken broth. Mix well with a whisk. Next add the skillet mixture above and stir until well mixed. Finally add the stuffing croutons and stir LIGHTLY to incorporate mixture with the croutons, being careful not to crush them. This mixture should be very wet, but not runny. Let stand for 5 minutes. Stir again. If too dry add more chicken broth. If too runny, add more croutons.
Now the fun part! Brush the remaining 1 tsp Mushroom and Sage Olive Oil into muffin pans or a Bundt Cake pan. (Then I usually spray the pan with non-stick spray thoroughly – you don’t want this to stick!) Pack the stuffing mixture into the wells of the pans.
For the large muffin pan, bake for 20-25 minutes.
For the Bundt Cake pan, bake 30-40 minutes.
Dressing should be well browned. Let stand for at least 5-10 minutes before releasing from pan. Garnish with chopped Parsley (optional) and serve. This will keep well in the fridge.
(credit Fresh Harvest)
