Preheat oven to 350º F. Lightly coat a 12 cup muffin pan with nonstick spray. Cook onion and celery in butter over medium heat until translucent. In a large bowl, combine stuffing cubes, dried cranberries and thyme. Add cooked vegetables, sausage and chicken broth. Mix well. Add egg and stir until well mixed. Season to taste with salt and pepper. Spoon stuffing into muffin cups, using about ½ cup stuffing per cup. Press lightly to fill the cup. Stuffing can be mounded. Bake 20 minutes or until set and browned. Remove from pan and serve. Makes 12 servings. TIP: The stuffing cups can be prepared the day before they are baked. Prepare as directed, without adding the egg, and refrigerate overnight. When ready to bake, add egg, mix well, and scoop into muffin cups. Per Serving: Cal. 226.8 (11% DV), Fat Cal. 72, Pro. 6.7 g (13% DV), Carb. 30.1 g (10% DV), Fat 8.1 g (13% DV), Chol. 37.2 mg (12% DV), Sod. 644.6 mg (27% DV), Vit. A 32.2 RE (3% DV), Vit C 0.4 mg (1% DV), Vit. E 0.1 mg (1% DV), Calcium 37.2 mg (4% DV), Iron 1.6 mg (9% DV), Folate 3.7 Ug (1% DV), Zinc 0.3 mg (2% DV), Pot. 50.3 mg (1% DV), Dietary Exchange: 0 Fruit , 2.0 Starch , 0 Meat , 2 Fat