Stuffing muffins are a fun twist on the traditional holiday favorite, packed with sweet Italian sausage, cornbread stuffing mix, and Granny Smith apples.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
12 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 375 degrees F. For best results, use paper baking cups in a 12-cup muffin tin.

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  • Wash and dry all produce.

  • Cook sausage in a frying pan over medium-high heat, breaking into small crumbles, until no longer pink, 5 to 7 minutes. Drain the sausage, reserving the fat. Place sausage into a large mixing bowl.

  • Pour olive oil into the pan with the sausage fat. Add onion and saute for 2 to 3 minutes. Add celery and apple and cook for about 4 minutes, or until soft and translucent, scraping the bottom of the pan to release any crispy bits of food. Stir in the seasonings and sausage crumbles; stir for about 1 minute. Remove from heat.

  • In a small bowl, mix broth and eggs together with a whisk until blended.

  • Add the stuffing, egg mixture, and onion-sausage mixture back into the large bowl. Mix well, taking care not to overwork the cornbread stuffing.

  • Spoon stuffing mixture into the muffin cups. Gently press the stuffing into the cups and form rounded tops. A large ice cream scoop works great to pack the stuffing into the cups.

  • Bake 20 to 24 minutes, or until golden brown and cooked throughout. Remove from muffin tin and place on a cooling rack for a couple of minutes before serving. You can remove the paper liner prior to serving if desired.

Nutrition Facts

306 calories; protein 10.9g; carbohydrates 46.8g; fat 8.5g; cholesterol 39.5mg; sodium 1605mg. Full Nutrition
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