Ingredients

• 2 bags of Pepperidge Farm’s Herb Seasoned Classic Stuffing
• 1 lb. Jimmy Dean’s breakfast sausage with sage
• 1 tbsp. extra virgin olive oil
• ¾ cup (1 ½ sticks) salted butter
• 2 cups diced onion (1 large onion)
• 1 cup diced celery (about 3 stalks)
• 1 red pepper, diced
• 4 garlic cloves, minced or crushed
• 1 crisp apple, diced
• 1 cup chopped pecans (optional)
• 2 eggs
• 2 ½-3 cups chicken stock
• 1 tbsp. fresh sage, chopped
• 2 tbsp. fresh parsley, chopped
• 1 tbsp. fresh thyme, chopped
• 1 cup chopped pecans
• ½ cup dried cranberries

Preparation

• Preheat oven temperature to 350 degrees.
• Heat olive oil in a large skillet and sauté sausage until browned.
• Using a large spoon or meat chopper, break up the sausage into crumbles.
• Remove the sausage and add it to the mixing bowl with the cubes.
• Meanwhile, melt the butter in the same skillet and sauté the onion, celery, red pepper, apple, and garlic until softened about 10 minutes.
• Sprinkle with a layer of kosher salt and freshly ground pepper.
• Add the softened veggies to the mixing bowl with the cubes and sausage.
• Pour into the mixing bowl.
• In a separate bowl, whisk the eggs with 2 cups of broth. Add the egg and broth mixture to the bowl.
• Fold in the pecans, dried cranberries, parsley, sage, and thyme. Add another layer of kosher salt and freshly ground pepper. Taste and adjust seasonings to your liking.
• The bread mixture should be moist all the way through but not wringing wet. Add more stock as necessary to reach the right consistency (between 2-3 cups).
• Working with a heaping handful at a time, pack and shape the stuffing mixture into a firm ball, then press it into a 12-cup non-stick muffin tin that has been liberally sprayed with cooking oil. Make sure the mixture is firmly packed.
• Continue until you’ve run out of the mixture.
• Cover loosely with foil and bake 30 minutes. Remove the foil and continue baking for another 10 minutes or until the tops of the muffins are crispy and browned.