Thanksgiving Stuffing Muffins

Steps

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1. 1
   Grease a muffin tin with butter or non-stick spray. Preheat the oven to 350°F.
   ▶ ≈3:02
2. 2
   Dice the large onion and sauté in a pan over medium heat until caramelized and golden brown, about 6-7 minutes.
   ▶ ≈3:16
3. 3
   Add the spicy Italian sausage (casing removed) and cook with the onion until fully browned.
   ▶ ≈1:20
4. 4
   Add the finely diced carrots, celery, and sweet potato. Cook until the vegetables are tender.
   ▶ ≈3:35
5. 5
   Stir in fresh sage, dried cranberries, raisins, and dried cherries (approximately ¼ cup each).
   ▶ ≈5:17
6. 6
   Add minced garlic, parsley, and chervil. Mix well and transfer the cooked mixture to a large bowl to cool slightly.
   ▶ ≈6:52
7. 7
   While the vegetable mixture cools, prepare the bread: if using soft Italian bread, slice it and place in a 200°F oven for about 30 minutes to dry, then cut into small croutons.
   ▶ ≈9:00
8. 8
   In a large bowl, beat 6 eggs and mix with ½ cup buttermilk, ½ cup very finely chopped pecans, black pepper to taste, and a small amount of harissa sauce.
   ▶ ≈7:50
9. 9
   Combine the cooled vegetable-sausage mixture, the egg-buttermilk mixture, and the bread croutons in the large bowl and mix until well combined.
   ▶ ≈10:06
10. 10
    Scoop the mixture into the prepared muffin tin, filling each cup about two-thirds full. Pour any remaining mixture into a buttered small baking pan.
    ▶ ≈14:50
11. 11
    Bake in the preheated 350°F oven for about 35 minutes until golden brown on top and the muffins hold together when removed.
    ▶ ≈13:58
12. 12
    Remove from the oven and let cool slightly. Gently turn out the muffins from the tin. These can be made in advance and reheated in a warm oven just before serving.
    ▶ ≈16:59