3tablespoonsunsalted butter2 TBS of the 3 cut into small cubes
4ozdried cranberries(or Craisins)
1teaspoonfreshly ground black pepper
1poundsweet Italian sausage
8ouncejar steamed or roasted chestnutschopped
1/2poundday old Italian bread loafcut into 1/2-inch cubes
1 1/2cupfreshly grated Parmesan
Preheat oven to 400 degrees F.
Spray two 12 cup muffin tins with non-stick spray.
In a medium saute pan add the apples, garlic, 1 tablespoon oil and 1 tablespoon butter and cook over medium heat, stirring often, for 10 minutes to soften.
Add 1/4 cup chicken broth, cranberries, salt and pepper and stir to combine.
Simmer for about 5 minutes.
Take off the heat and allow the mixture to cool.
While apples are cooking, heat 1 tablespoon olive oil over medium heat in another large saute pan.
Once oil is heated, add sausage meat and cook until browned, about 8-10 minutes total.
In a medium bowl toss together the fruit mixture, the sausage, the chestnuts, and bread until well combined.
Add the remaining chicken broth, 1 cup of the grated parmesan cheese and gently stir to combine. Spoon about 1/2 cup full of stuffing mixture into prepared muffins tin, this should fill between 16-18 cups depending on how full you make them.
Top each cup with a small amount of grated Parmesan and one cube of butter.
Place in middle rack and bake until top is golden brown, 15-20 minutes.