My favorite part of any Thanksgiving feast is the stuffing, so naturally, I was in charge of it this year. I found this awesome recipe and modified it into single serve muffins (even though I had 2).
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread (Feel free to use different kinds of bread such as sourdough or baguettes. This recipe is also perfect for your slightly stale bread)
1 pound ground turkey sausage (most any sausage will work in this recipe)
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
1 1/4 cup turkey stock (can be modified depending on desired consistency)
4 tablespoons unsalted butter, melted
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock, egg and melted butter, and mix lightly. Spoon into paper-lined muffin tins. Bake 25 minutes or until top crusts.
(Inspired by allrecipes)