Preheat oven to 375°F. Spray muffin pan with nonstick spray. Set aside.
Cook and crumble sausage in a large skillet over medium heat. When the sausage is done, drain on paper towels.
Wipe the skillet used to cook sausage with paper towels. Add butter and melt over medium heat. Add onions and celery. Cook, stirring occasionally, until the onions start to soften, about 10 minutes. Add sage, salt, and pepper. Stir to combine. Add the cooked sausage and cranberries, Stir the mixture together. Allow to cool slightly.
Whisk together 1 ½ cups of chicken broth and the eggs.
Add the corn bead and onion and sausage mixture to a large bowl. Stir to combine. Pour on the chicken broth and eggs. Toss to coat the ingredients evenly. Allow the stuffing mixture to sit for ten minutes to absorb the liquid. Toss again to ensure that everything is well combined. If the stuffing is too dry, add a little more broth or water until you have the right consistency.
Using a ½ cup ice cream scoop or a measuring cup, fill the muffin pan cups heaping full with the stuffing, compressing the stuffing mixture as you fill the cups.
Bake in a preheated 375°F oven for 30 to 35 minutes or until the stuffing muffins are golden brown.
Remove from the oven and allow the stuffing muffins to cool in the muffin pan for 10 minutes before removing them from the pan.
Remove from the pan and serve.
Yield: 12 Stuffing Muffins
Notes:
These stuffing muffins can be made ahead of time. Allow it to come to room temperature and store it in the refrigerator in an airtight container for up to three days. The stuffing muffins can also be frozen for up to three months. Reheat in a 375°F oven for 10 to 15 minutes or until crispy and hot.