Sausage Stuffing Muffins Recipe

If you’ve ever wished for a delightful twist on classic stuffing to make your meal truly memorable, these Sausage Stuffing Muffins are an absolute game-changer. Imagine all the comforting flavors of traditional stuffing packed into perfectly portioned muffins that are both fluffy and packed with savory sausage, fragrant herbs, sweet apple, and bursts of tart cranberry. Whether it’s a holiday feast or a cozy family dinner, these muffins bring a fresh, fun, and incredibly tasty way to enjoy stuffing that everyone will rave about.

Ingredients You’ll Need

These ingredients come together in a simple but harmonious way, creating layers of flavor and texture that make every bite special. From the juicy sausage to the crisp celery and sweet apple, each component plays a vital role in crafting these irresistible stuffing muffins.

• 1/2 pound bulk pork sausage: Provides savory richness and protein, the heart of the muffins’ meaty flavor.
• 1/4 cup butter: Adds a velvety smoothness and helps soften the vegetables, enriching the mixture.
• 1/2 cup chopped onion: Offers subtle sweetness and depth when sautéed.
• 1/2 cup finely chopped celery: Brings a refreshing crunch and moisture balance.
• 1 Granny Smith apple peeled, cored and diced: Gives a tart and juicy contrast that brightens the stuffing.
• 1 teaspoon McCormick® Rubbed Sage: Infuses a classic herb flavor that is essential for that traditional stuffing aroma.
• 1 teaspoon McCormick® Garlic Powder: Adds a gentle garlicky warmth without overpowering.
• 5 cups dry unseasoned bread cubes unseasoned stuffing mix: The backbone that soaks up the flavors and provides a soft but structured bite.
• 1/2 cup dried cranberries: Injects bursts of tart sweetness to complement the savory notes.
• 2 eggs lightly beaten: Bind the ingredients together, helping keep the muffins intact.
• 1 1/2 cups chicken stock: Moisturizes the bread cubes for that classic stuffing texture that’s neither too dry nor too soggy.

How to Make Sausage Stuffing Muffins

Step 1: Preparing the Oven and Muffin Pan

Start by preheating your oven to 375°F, which ensures a nice, even bake for your sausage stuffing muffins. While you wait, generously spray a 12-cup muffin tin with non-stick cooking spray to make sure each muffin releases smoothly when baked.

Step 2: Cooking the Sausage and Vegetables

Cook and crumble the sausage in a medium skillet over medium heat until it’s no longer pink. This step ensures that every savory morsel adds its rich, meaty character. Drain the excess fat on paper towels to avoid greasiness. Next, melt the butter in the same skillet—this lets you keep all those yummy browned bits from the sausage. Toss in the onions and cook for a couple of minutes until softened and fragrant. Add the celery and diced Granny Smith apple, cooking gently until they’re tender but still retain a little bite—about five minutes. Finally, stir in the rubbed sage and garlic powder; cooking just long enough to release their aromatic magic.

Step 3: Combining the Stuffing Mixture

Transfer the warm, fragrant vegetable mixture into a large mixing bowl. Stir in the cooked sausage, bread cubes, and dried cranberries for pops of color and sweetness. Mix in the lightly beaten eggs and chicken stock, evenly moistening the entire mixture without making it soggy. This balance is what makes the stuffing muffins hold together perfectly while staying soft and delicious.

Step 4: Baking the Sausage Stuffing Muffins

Spoon the stuffing mixture into your prepared muffin tin, filling each cup generously but not overflowing. Press down gently to shape the muffins and create slightly rounded tops that bake up beautifully golden. Pop the pan into the oven and bake for about 20 to 22 minutes until you see golden edges and a nicely set top. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before running a knife around each muffin to carefully release them. Serve warm and watch them disappear!

How to Serve Sausage Stuffing Muffins

Garnishes

Sprinkle your sausage stuffing muffins with a little fresh chopped parsley or thyme for a bright, herbaceous pop of color and flavor. A small dollop of cranberry sauce on the side also pairs perfectly, enhancing the sweet-tart elements already nestled inside the muffins.

Side Dishes

These muffins are versatile and complement a wide range of mains and sides. Serve alongside roasted turkey or chicken for a classic comfort meal. They’re equally lovely with roasted root vegetables or a crisp green salad to add freshness and balance.

Creative Ways to Present

Looking to wow guests? Serve your sausage stuffing muffins in mini cast iron skillets or on a rustic wooden board with a variety of chutneys or gravy dips. You could even turn them into sliders by adding a slice of crispy bacon and a leaf of arugula – pure indulgence in each bite!

Make Ahead and Storage

Storing Leftovers

Leftover sausage stuffing muffins are best stored in an airtight container in the refrigerator for up to 3 days. This keeps them moist yet firm enough for easy reheating without losing their delightful texture.

Freezing

To enjoy these muffins well after their debut, freeze them by wrapping each muffin tightly in plastic wrap and then placing them in a freezer-safe bag. They can be frozen for up to 2 months, making them a fantastic make-ahead option for busy days or unexpected guests.

Reheating

Reheat gently in the oven at 350°F for about 10 minutes or until warm throughout. For a quicker fix, microwave covered on medium power in 20-second increments, but oven reheating preserves their crisp edges and structure best.

FAQs

Can I use turkey sausage instead of pork sausage?

Absolutely! Turkey sausage will work well in these Sausage Stuffing Muffins and offers a leaner option without sacrificing flavor. Just be sure to adjust seasoning if your sausage is already highly spiced.

Can I make these gluten-free?

Yes, simply substitute the bread cubes with a gluten-free stuffing mix or use cubed gluten-free bread. The muffins will still hold together beautifully with the eggs and chicken stock binding everything.

Can I prepare the mixture ahead of time?

You can mix everything except for baking a few hours in advance and refrigerate it covered. This makes it easy to bake fresh muffins when you’re ready, without any hassle.

What if I don’t have dried cranberries?

No worries! You can swap dried cranberries for other dried fruits like cherries, raisins, or chopped apricots, depending on your flavor preference. These add delightful bursts of sweetness that complement the savory sausage.

Can I add cheese to the recipe?

For a richer twist, fold in about 1/2 cup of shredded sharp cheddar or Parmesan cheese before baking. It adds a wonderful gooey texture and a savory punch that pairs wonderfully with the sage and sausage.

Final Thoughts

I can’t recommend these Sausage Stuffing Muffins enough—they strike the perfect balance between classic comfort and innovative fun. Whether you’re feeding a holiday crowd or craving a cozy dinner side, they’re sure to become a favorite on your recipe list. Trust me, your family and friends will thank you for bringing these charming, flavorful bites to the table!

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