the best stuffing i've ever made (really not saying much, but really, so good!)

i know, i know it is way past thanksgiving and the time frame i planned for posting my recipes.  our holidays here in eureka brought us family, joy, and very tasty morsels.  admittedly, my apprehension almost overcame my ability to pull of a delish meal for my guests; but, everything tasted amazing and looked even better than i'd hoped.

cornbread stuffing muffins
     ingredients:
ghee (clarified butter) for prepping muffin tins
1 pound loose breakfast sausage (prepared here by our local co-op grocery store)
3 stalks celery finely chopped
1 small onion chopped
3 small or 2 medium tart-ish apples peeled and chopped
1/2 cup of fresh sage chopped
salt and pepper
3 cups water combined with 1 T. better than bouillon (chicken) or 3 cups chicken stock.
about 1/2 of a pan of bob's red mill gluten-free cornbread  (prepared in advance)
2 large eggs beaten

     method:  
preheat and bake at 375 degrees
1.  brown the sausage then, remove from pan and reserve the drippings
2.  saute the celery, onions, apples, sage and salt & pepper in the drippings for about 10 minutes or until softened.
3.  cut up the cornbread into cubes ***i used frozen cornbread (partially thawed) made cutting into cubes a easy!*** and prep the muffin tins (i think i ended up with about 20)
4. combine the sausage, vegetable mixture, eggs, chicken bouillon, and cornbread. spoon into the muffin tins filling each to the top or a little higher.
5. cover with foil and bake for about 20 minutes then remove foil and bake for about 20-30 until browned on top.