3 cups bread, cut into 1/2-inch cubes (white, multi-grain, even raisin bread)
1/4 cup olive oil
Kosher salt
Fresh ground pepper
2/3 cup finely chopped onion
2/3 cup finely chopped celery
2 tablespoons butter
1/2 pound Italian sausage
6 cloves garlic, finely chopped
3/4 teaspoon dried sage
1 medium Granny Smith apple, peeled, cored and finely chopped
4 large eggs, beaten
2 tablespoons chicken broth
Preheat oven to 350 degrees. Grease a 12-cup mini-muffin pan with vegetable oil.
Spread bread cubes on a baking sheet and toss with oil; season with salt and pepper and bake 10 minutes until toasted. Transfer croutons to a large bowl. In a large skillet, melt butter with 2 tablespoons oil; add onions and celery and cook on medium-high heat, stirring occasionally, until golden, about 5 minutes. Add sausage, garlic and sage and cook, breaking up meat as it cooks, until no trace of pink remains. Add cooked sausage, apple, eggs and brother to croutons in bowl; season with salt and pepper and let stand 5 minutes. Use a small scoop to portion stuffing into muffin cups and bake 20-25 minutes until golden. Transfer to cooling rack for 5 minutes. Loosen muffins with a sharp knife; lift out and serve warm.
