These toasty little pastries laced with sage and sausage conjure the taste of turkey dressing.
2 (16-ounce) loaves sliced sourdough bread
1/3 cup butter or margarine, melted
Vegetable cooking spray
1/4 pound hot ground pork sausage
1/4 cup minced celery
3 tablespoons minced onion
3 large eggs, lightly beaten
3/4 cup half-and-half
1/2 cup (2 ounces) finely shredded mozzarella cheese
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
Garnish: celery leaves
How to Make It
Cut bread slices into 40 rounds, using a 3" biscuit cutter. Roll each bread round lightly with a rolling pin. Brush both sides of each round lightly with melted butter. Press into miniature (1 3/4") muffin pans lightly coated with cooking spray. Bake at 350° for 20 minutes or until crisp and golden.
Cook sausage, celery, and onion in a skillet over medium-high heat until sausage is browned, stirring until sausage is finely crumbled; drain.
Combine sausage mixture, eggs, and next 6 ingredients in a medium bowl; stir well. Spoon into prepared toast cups, filling three-fourths full.
Bake at 350° for 15 minutes or until set. Serve warm. Garnish, if desired.