Step 1
Preheat oven to 375 degrees F. For best results use paper baking cups in a 12-cup muffin tin.
Step 2
Wash and dry all produce.
Step 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.
Step 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.
Step 5
In a small bowl mix broth and eggs together with a whisk until blended.
Step 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.
Step 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.
Step 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.