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Stuffing Muffins

These stuffing muffins transform classic Thanksgiving stuffing into convenient individual portions. Made with whole grain bread, turkey sausage, apples, and cranberries, they offer crispy edges with a moist center.

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Updated on Wed, 01 Jan 2025 17:35:59 GMT
A close-up of baked stuffing muffins in a gray muffin tin, topped with herbs and colorful ingredients like apples, cranberries, and green vegetables.
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A close-up of baked stuffing muffins in a gray muffin tin, topped with herbs and colorful ingredients like apples, cranberries, and green vegetables. Pin it
A close-up of baked stuffing muffins in a gray muffin tin, topped with herbs and colorful ingredients like apples, cranberries, and green vegetables. | quickierecipe.com

I discovered stuffing muffins when looking for a fun twist on traditional Thanksgiving sides. These little bites combine everything wonderful about stuffing sweet cranberries tart apples and savory sausage all wrapped up in perfect individual portions. Every time I serve them guests smile at how clever and delicious they are.

A Fresh Take on Tradition

The magic of these muffins lies in their perfect balance of flavors and that irresistible golden crust. They're so much easier to serve than traditional stuffing and everyone loves having their own portion. Plus the combination of sweet fruit and savory sausage brings new life to our holiday table.

What You'll Need

  • 1 loaf whole grain bread: Cut into small cubes the hearty texture makes all the difference.
  • 2 cups mixed vegetables: Diced onions celery and minced garlic create our flavor base.
  • 1 pound turkey sausage: Use your favorite variety I love the lean turkey version.
  • 2 Granny Smith apples: These tart apples add such wonderful flavor.
  • 1 cup dried cranberries: For little bursts of sweetness throughout.
  • 3 large eggs: These hold everything together beautifully.
  • 1 cup milk: Any kind works even non dairy alternatives.
  • 1 cup chicken broth: This keeps everything perfectly moist.
  • Fresh herbs: Plenty of sage and rosemary for that classic stuffing taste.

Step-by-Step Instructions

Toast the Bread
Preheat your oven and toast your bread cubes until they turn golden and crisp. This step gives us the perfect texture.
Sauté the Vegetables and Sausage
In a large skillet cook your onions celery and garlic until soft. Add the sausage and apples letting everything brown and get fragrant.
Mix Everything Together
Combine your toasted bread with the sausage mixture in a big bowl. Whisk up your wet ingredients pour them over and add those cranberries and herbs.
Fill Your Muffin Tin
Spoon the mixture into your greased muffin tin pressing gently into each cup for the perfect shape.
Time to Bake
Let them bake until golden brown on top and set in the middle then cool slightly before serving.

My Best Tips

Through lots of testing I've learned that sturdy bread makes the best muffins. If your sausage releases lots of fat drain some off so your muffins don't get greasy. I often toast my bread and cook the sausage mixture the day before it makes assembly so much quicker. Just be gentle when filling your muffin tins overfilled cups make messy muffins.

Make It Your Way

For my vegetarian friends I skip the sausage and use vegetable stock adding extra herbs for flavor. Sometimes I make mini versions in my small muffin tin perfect for appetizers. When fall apples are at their peak I love using Honey Crisp for extra sweetness. And whenever I have leftover stuffing I add some broth and eggs to make a whole new batch.

Keep Them Fresh

These muffins stay good in your fridge for about three days. If you want to freeze them wrap each one separately they'll keep for two months. When you're ready to enjoy them again just pop them in a lightly greased muffin tin and warm them in the oven until they're heated through.

Common Questions

My friends always ask if they can use leftover stuffing for these muffins absolutely just add some milk stock and eggs to bring it back to life. For vegetarian guests just leave out the sausage and use veggie broth instead. And yes you can make them mini sized just watch the baking time carefully so they don't dry out.

A close-up image of savory muffin-shaped stuffing cups garnished with herbs, cranberries, and apple pieces on a dark plate. Pin it
A close-up image of savory muffin-shaped stuffing cups garnished with herbs, cranberries, and apple pieces on a dark plate. | quickierecipe.com

Frequently Asked Questions

→ Why use a muffin tin instead of a baking dish?

The muffin tin creates individual portions with more crispy edges. Pressing the stuffing firmly into the tins helps them hold shape and creates perfect serving sizes.

→ Can I make these ahead?

Yes! Toast bread and prepare sausage mixture up to a day ahead. You can assemble in muffin tins up to 4 hours before baking and refrigerate. Perfect for holiday prep.

→ Why toast the bread first?

Toasting dries out the bread, allowing it to better absorb the liquid ingredients while maintaining texture. Fresh bread would become too mushy.

→ What's the best way to reheat?

Place room-temperature muffins in a greased muffin tin and heat at 350°F for 10-20 minutes. This maintains their shape and crispy exterior.

→ Can these be frozen?

Yes, wrap individual cooled muffins in plastic and freeze up to 2 months. Thaw overnight in fridge before reheating for best results.

Stuffing Muffins

Traditional Thanksgiving stuffing reimagined as individual muffins with sweet Italian turkey sausage, tart apples, and dried cranberries.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes
By: Meryem

Category: Side Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 muffins)

Dietary: ~

Ingredients

01 10 cups whole grain bread cubes (16 oz).
02 2 tablespoons olive oil.
03 1 medium red onion, diced.
04 3 stalks celery, diced.
05 3/4 pound sweet Italian turkey sausage.
06 1 medium Granny Smith apple, diced.
07 2 cloves garlic, minced.
08 2 cups low-sodium chicken broth.
09 1/2 cup milk.
10 3 large eggs.
11 3/4 cup reduced-sugar dried cranberries.
12 1 1/2 tablespoons fresh sage (or 1 tsp dried).
13 1 1/2 tablespoons fresh rosemary (or 1 tsp dried).
14 1/2 teaspoon each salt and pepper.

Instructions

Step 01

Spread cubes on baking sheets. Toast 15 minutes until crisp. Transfer to large bowl.

Step 02

Sauté onion, celery with seasonings. Add sausage, break into crumbles. Add apple and garlic. Cook until sausage browns.

Step 03

Combine broth, milk, eggs. Pour over bread. Add cranberries and herbs. Stir until evenly moistened.

Step 04

Press into greased muffin tins. Bake 25-28 minutes. Cool 10 minutes in pan. Remove and serve warm.

Notes

  1. Can prep ahead.
  2. Freezes well.
  3. Great for portion control.
  4. Makes crispy edges.
  5. Perfect holiday side.
  6. Easy to transport.

Tools You'll Need

  • Muffin tins.
  • Baking sheets.
  • Large skillet.
  • Mixing bowls.
  • Wire rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (milk).
  • Eggs.
  • Wheat (bread).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 111
  • Total Fat: 4 g
  • Total Carbohydrate: 14 g
  • Protein: 6 g