This is a delicious twist on traditional Thanksgiving stuffing that works great as a warm appetizer. Enjoy!

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Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
12
Yield:
24 mini muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup mini muffin tins with cooking spray.

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  • Toss bread cubes with 2 tablespoons olive oil on a baking sheet; season with salt and pepper.

  • Bake bread cubes in the preheated oven until toasted, about 10 minutes. Transfer to a large bowl.

  • Melt butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and celery; cook and stir until golden, about 5 minutes. Stir sausage, garlic, and sage into onion mixture and cook, breaking up the meat until no trace of pink remains, about 5 minutes.

  • Mix sausage mixture, eggs, apple, and chicken broth into bowl of toasted bread cubes. Season with salt and pepper. Let stand until flavors absorb, about 5 minutes.

  • Scoop stuffing mixture into muffin cups and bake in the preheated oven until golden, 20 to 25 minutes.

  • Transfer muffin tins to a rack to cool, about 5 minutes. Loosen the muffins with a sharp paring knife to lift them out.

Cook's Notes:

Substitute corn bread for the white country bread, if desired.

Use spicy Italian sausage in place of the sweet sausage, if desired.

Nutrition Facts

164 calories; protein 5.6g; carbohydrates 8.2g; fat 12.1g; cholesterol 74.6mg; sodium 294.8mg. Full Nutrition
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