Stuffing Muffins

inAmerican Recipes, Autumn Recipes, Holiday & Dinner Party Recipes, Recipes, Side Dish Recipes
  • YIELDS | 12 SERVINGS
  • PREP TIME | 20 MINS
  • COOK TIME | 25-30 MINS

These are exactly what they sound like: muffins made from stuffing. Each year I like to change up a dish or two for our Thanksgiving meal. This recipe is so fun and tasty, especially drizzled with gravy. Bonus: you can make them ahead of time and freeze until you plan to serve.

Ingredients

  • 10-ounce box plain stuffing mix
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium onion, diced
  • 2 stalks celery, diced
  • 1/2 pound sweet Italian sausage
  • 1/2 medium-sized Granny Smith apple, diced
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1/4 cup milk
  • 2 large or 3 small eggs
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts or pecans, chopped, optional
  • 1 tablespoons chopped fresh sage, or 1 teaspoon dried sage
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • Gravy for serving, optional

Instructions

  1. Preheat the oven to 350°F.
  2. Grease two 6-cup or one 12-cup muffin tin, or line with paper liners then coat the liners with baking spray. Set aside.
  3. Heat the olive oil in a large skillet over medium-high. Add the onion, and celery. Season to taste with salt and freshly ground pepper and cook for 4-5 minutes, until the vegetables begin to soften.
  4. Remove the sausages from their casing and place in the skillet, breaking it up as it cooks.
  5. Add the chopped apples and garlic to the sausage crumbles and cook, stirring occasionally and until the sausage is golden brown, about 8-10 minutes.
  6. Place the sausage mixture in the bowl with the bread cubes, and stir.
  7. In a separate bowl, stir together the chicken broth, milk, and eggs until combined. Pour the mixture over the cubes, and mix well.
  8. Add the cranberries, herbs, sage, and nuts if using, and stir the ingredients until the mixture is evenly moist.
  9. Spoon the mixture into the prepared muffin tins, pressing the mixture into the muffin tins so that it touches the sides.
  10. Bake the muffins for 25-30 minutes, until lightly browned. Let cool in the pan for 10 minutes, then remove.
  11. Serve warm gravy to drizzle alongside the muffins.