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1
Preheat oven to 375 degrees F. For best results, use paper baking cups in a 12-cup muffin tin.
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2
Wash and dry all produce.
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3
Cook sausage in a frying pan over medium-high heat, breaking into small crumbles, until no longer pink, 5 to 7 minutes. Drain the sausage, reserving the fat. Place sausage into a large mixing bowl.
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4
Pour olive oil into the pan with the sausage fat. Add onion and saute for 2 to 3 minutes. Add celery and apple and cook for about 4 minutes, or until soft and translucent, scraping the bottom of the pan to release any crispy bits of food. Stir in the seasonings and sausage crumbles; stir for about 1 minute. Remove from heat.
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5
In a small bowl, mix broth and eggs together with a whisk until blended.
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6
Add the stuffing, egg mixture, and onion-sausage mixture back into the large bowl. Mix well, taking care not to overwork the cornbread stuffing.
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7
Spoon stuffing mixture into the muffin cups. Gently press the stuffing into the cups and form rounded tops. A large ice cream scoop works great to pack the stuffing into the cups.
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8
Bake 20 to 24 minutes, or until golden brown and cooked throughout. Remove from muffin tin and place on a cooling rack for a couple of minutes before serving. You can remove the paper liner prior to serving if desired.
