In a large skillet set over medium heat, add the pork sausage and cook until browned, about 7-10 minutes. Drain excess fat and cool.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add chopped celery and onions, sautéing for about 5 minutes until softened.

In a large mixing bowl, combine the sautéed celery and onions with the cooled sausage, cornbread stuffing, diced apples, dried cranberries, and pecans. Season with salt and pepper.

Pour in the chicken broth and gently stir until the mixture is moistened but not soggy.

In a separate bowl, whisk together the eggs and baking powder. Fold this mixture into the stuffing mixture.

Preheat your oven to 375°F (190°C). Grease a muffin tin and spoon in the stuffing mixture, packing lightly.

Bake in the oven for 20-25 minutes until tops are golden brown. Cool for 5 minutes before removing from the tin.