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Sausage Stuffing Muffins Recipe

Sausage Stuffing Muffins Recipe
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★★★★★

5.1 from 7 reviews

These Sausage Stuffing Muffins are a savory and delightful twist on classic stuffing, perfect for holiday meals or a comforting side dish. Packed with flavorful sausage, crisp celery, sweet apple, and tart dried cranberries, all baked into convenient muffin-sized portions, they combine textures and tastes in every bite. Easy to prepare and golden baked, these muffins bring traditional flavors with a modern presentation.

Ingredients

Scale

Sausage Mixture

  • 1/2 pound bulk pork sausage
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped celery

Fruit and Seasonings

  • 1 Granny Smith apple, peeled, cored, and diced
  • 1 teaspoon McCormick® Rubbed Sage
  • 1 teaspoon McCormick® Garlic Powder
  • 1/2 cup dried cranberries

Stuffing Base & Liquids

  • 5 cups dry unseasoned bread cubes or unseasoned stuffing mix
  • 2 eggs, lightly beaten
  • 1 1/2 cups chicken stock

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 375°F. Spray 12 regular-size muffin cups thoroughly with no-stick cooking spray and set aside to ensure easy removal of muffins later.
  2. Cook Sausage: In a medium skillet over medium heat, cook and crumble the bulk pork sausage until it’s no longer pink. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease, keeping the skillet handy for the next step.
  3. Sauté Vegetables and Apple: Melt the butter in the same skillet over medium heat. Add the chopped onions and cook, stirring for 2 to 3 minutes until softened. Then add the finely chopped celery and diced apple, cooking and stirring just until they begin to soften, approximately 5 minutes. Stir in the rubbed sage and garlic powder and cook for about 1 minute until fragrant.
  4. Combine Stuffing Mixture: Transfer the sautéed mixture to a large bowl. Add the cooked sausage, dry bread cubes, and dried cranberries. Mix in the lightly beaten eggs and chicken stock, stirring until the mixture is evenly combined and the stuffing is moistened.
  5. Fill Muffin Cups: Spoon the stuffing mixture evenly into the prepared muffin cups. Press gently into each cup to compact slightly and form slightly mounded tops, allowing the muffins to hold their shape during baking.
  6. Bake and Cool: Bake the stuffing muffins in the preheated oven for 20 to 22 minutes, or until they develop a golden brown top. Remove from oven and let them cool for 5 to 10 minutes in the pan placed on a wire rack. To remove, run a knife or spatula around the edges of each muffin cup and carefully use a spoon to release the muffins. Serve warm and enjoy the perfect holiday or comfort side dish.

Notes

  • For a vegetarian version, substitute sausage with plant-based sausage or omit and add extra vegetables.
  • Use gluten-free bread cubes to make this recipe gluten free.
  • Make ahead by assembling muffins in the pan and refrigerating overnight; bake the next day before serving.
  • Ensure bread cubes are dry or toasted to prevent soggy muffins.
  • Adjust seasoning to taste, adding more sage or garlic powder if desired.
  • These muffins reheat well in a microwave or oven.

Nutrition

Keywords: sausage stuffing muffins, stuffing muffins, holiday stuffing, stuffing recipe, sausage side dish, Thanksgiving side, easy stuffing recipe

Find it online: https://tastygenius.com/sausage-stuffing-muffins-recipe/