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Stuffing Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 59 reviews
  • Author: Paula
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 18 muffins (1-1/2 dozen)
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

These Stuffing Muffins are a delicious and convenient twist on traditional stuffing, combining savory sausage, fresh vegetables, sweet apples, and cranberries baked into individual muffin portions. Perfect for holiday meals or as a side dish any time of year, they offer a moist, flavorful, and easy-to-serve alternative to classic stuffing.

Ingredients

Scale

Meat and Vegetables

  • 1 pound bulk pork sausage
  • 4 celery ribs, chopped
  • 2 medium onions, chopped

Butter and Seasonings

  • 1/4 cup butter, cubed
  • 1 teaspoon salt
  • 1 teaspoon pepper

Stuffing Base and Add-ins

  • 1 package (14 ounces) crushed cornbread stuffing
  • 2 medium apples, peeled and chopped
  • 1 package (5 ounces) dried cranberries
  • 1 cup chopped pecans

Liquid and Leavening

  • 2 to 3 cups reduced-sodium chicken broth
  • 2 large eggs
  • 2 teaspoons baking powder

Instructions

  1. Cook the Sausage: Preheat your oven to 375°F. In a large skillet over medium heat, cook the bulk pork sausage until it is no longer pink and fully cooked through. Drain off any excess fat, then transfer the cooked sausage to a large mixing bowl and set aside.
  2. Sauté Vegetables: Using the same skillet, melt the cubed butter. Add the chopped celery ribs and onions, sautéing until they are tender and fragrant. Once cooked, transfer the sautéed vegetables into the bowl with the sausage.
  3. Combine Ingredients: To the bowl, add the crushed cornbread stuffing, peeled and chopped apples, dried cranberries, chopped pecans, salt, and pepper. Stir to combine all ingredients evenly.
  4. Add Moisture: Gradually pour in the reduced-sodium chicken broth, 2 to 3 cups as needed, stirring until the mixture reaches your desired moistness—not too dry but not overly wet.
  5. Mix Eggs and Baking Powder: In a small bowl, whisk together the eggs and baking powder until well combined. Add this to the stuffing mixture and stir thoroughly to integrate.
  6. Fill Muffin Cups: Lightly grease 18 muffin cups to prevent sticking. Spoon the stuffing mixture evenly into each cup, filling them about three-quarters full for even baking.
  7. Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the tops are lightly browned and the muffins are set.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool for about 10 minutes. Run a knife around the edges of each muffin cup to loosen the muffins, then carefully remove and serve immediately for the best taste and texture.

Notes

  • Adjust chicken broth quantity to achieve your preferred stuffing moisture level; less broth for firmer muffins, more for softer.
  • Ensure sausage is fully cooked before combining to prevent any food safety issues.
  • These muffins can be prepared ahead and reheated in the oven for a fresh taste.
  • For a nut-free version, omit pecans or substitute with seeds if desired.
  • Use reduced-sodium chicken broth to control salt content, particularly if serving to those watching sodium intake.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 13g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 70mg

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