00:02Crispy golden edges meet a tender herb scented center with turkey sausage, cranberries and sweet apple.
00:08Make ahead muffin tins give everyone crispy edges and avoid soggy stuffing.
00:13For the bread base, use 10 cups of whole grain bread cubes and 2 tablespoons of extra virgin olive oil.
00:19For the vegetable and protein mixture, use onion, celery, salt, pepper, 3 quarters of a pound of sweet Italian turkey sausage, apple and garlic.
00:28For the liquid mixture, use 2 cups of low sodium chicken broth, 1 half cup of milk and 3 large eggs.
00:35For the flavor additions, use 3 quarters cup of reduced sugar dried cranberries, 1 and 1 half tablespoons of fresh sage and 1 and 1 half tablespoons of fresh rosemary.
00:45Preheat the oven to 300 degrees Fahrenheit and toast the whole grain bread cubes on parchment lined baking sheets for about 15 minutes until fully dried and crisp.
00:55Transfer them to a large bowl and raise the oven temperature to 350 degrees Fahrenheit.
01:00Grease 2 12 cup muffin tins with butter.
01:03In a large skillet, heat olive oil over medium high heat, then saute onion, celery, salt and pepper until softened.
01:10Add the turkey sausage, breaking it into crumbles as it cooks until no longer pink.
01:15Stir in the apple and garlic and cook briefly until fragrant.
01:19Add this mixture to the toasted bread.
01:22In another bowl, whisk together the chicken broth, milk and eggs, then pour over the bread mixture.
01:27Fold in the dried cranberries, sage and rosemary and let rest 5 minutes so the liquid absorbs.
01:33Spoon into the muffin cups, filling each about 3 quarters full and pressing gently so the bread touches the sides.
01:40Bake for 25 to 28 minutes until golden and set, then cool for 10 minutes before releasing from the pan, serve warm for best texture and flavor.
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