Sausage and Apple Stuffing Bites

Active Time: 35 MIN, Total Time: 1 HR, Makes: 24 mini muffins

Ingredients:

• Vegetable cooking spray

• 4 ounces white country bread, cut into ½-inch cubes (3 cups)

• ¼ cup extra-virgin olive oil

• 2 teaspoons Kosher salt

• 1 teaspoon freshly ground white pepper

• 2 tablespoons unsalted butter

• 2/3 cup finely chopped onion

• 2/3 cup finely chopped celery

• ½ pound sweet Italian sausage, casings removed

• 2 cups pecans, chopped

• 6 oz Spiked Pumpkin Apple Butter, melted

• 6 garlic cloves, finely chopped

• ¾ teaspoon dried sage

• ¾ teaspoon dried oregano

• 1 small Granny Smith apple, peeled and finely chopped

• 4 large eggs, beaten

• 2 tablespoons chicken broth

Directions:

Step 1: Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.

Step 2: On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.

Step 3: 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. Take 1 tablespoon of the Spiked Pumpkin Apple Butter and stir in with the onions and celery making sure to coat them evenly. Add the sausage, garlic, oregano, and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Add melted Spiked Pumpkin Apple Butter and cook for 1 minute longer, stirring constantly. Mix the sausage, apple, pecans, eggs, and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.

Step 4: Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Make-Ahead: The muffins can be refrigerated overnight in the pans. Rewarm before serving.