Preheat oven to 300°F.

Toast the bread cubes for 8-10 minutes to dry them out. Alternatively, you can use day old bread that is already dried out.

Increase oven temperature to 350°F.

Heat oil in a sauté pan. Add the sausage and cook for 4-5 minutes, stirring occasionally, or until slightly golden. Remove sausage to a large mixing bowl to cool.

In the same saute pan, add the butter and sauté the onions for 3 minutes. Add the celery, apples, and thyme and sauté for an additional 5 minutes, until everything is heated through and the veggies are tender. Allow to cool a few minutes before continuing.

Place the bread cubes, cooled sautéed vegetables and remaining ingredients into the large mixing bowl with the sausage and toss to thoroughly combine. (It's important that your ingredients are cool to the touch before adding the eggs so that they don't scramble.)

Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well.

Bake for 45 minutes or until the tops are just golden.