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- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 24
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 4 teaspoons minced garlic
- cooking spray
- 3 tablespoons chopped fresh parsley
- 1 tablespoon unsalted butter
- 3/4 teaspoon kosher salt
- 2 tablespoons chopped fresh sage
- 1 cup chopped yellow onion
- 3 large eggs, lightly beaten
- 6 cups cubed sourdough bread
- 8 ounces hillshire farm® rope smoked sausage, cut in 1/4" cubes
- 1 1/2 cups chopped honeycrisp apple
- 1 1/4 cups unsalted chicken stock
- Carbohydrate 12.5
- Cholesterol 30
- Fat 4.2
- Protein 4.4
- Sodium 276
- Calories 104 calories;
Preheat oven to 425 degrees F. Coat a 24-cup mini-muffin pan with cooking spray. Arrange bread on a baking sheet in a single layer. Bake until toasted and dry, about 10 minutes. Remove from oven and place in a large bowl. Reduce oven temperature to 350 degrees F. Heat butter in a large skillet over medium-high until foamy, about 2 minutes. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add apple, onion, garlic, and sage; cook 3 to 4 minutes, stirring occasionally, until apple and onion are slightly softened. Remove from heat and cool 5 minutes. Transfer to the bowl with bread. Add chicken stock, parsley, salt, pepper, nutmeg, and eggs to bowl with bread mixture; toss gently until moistened. Divide mixture among muffin cups. Bake until set, about 20 minutes. Cool in pan 10 minutes. Use a small offset spatula to carefully remove from pans; serve warm.
