I first made Stuffin’ Muffins several years back when I was working on a campaign for a stuffing brand. I had been tasked with coming up with new and cool ways to use stuffing and baking them up into adorable little muffin portions seemed like an awesome way to go about it. Watch the video below to see how to make them for Thanksgiving and then scroll down for the full recipe.
Start by setting aside a 1/4 Cup of the stuffing bread crumbs. Next brown the sausage in a skillet.
Add the onions, celery and diced apple and sauté until soft and translucent, about 8 minutes.
Pour the sautéd veggies and sausage into a large mixing bowl with the cubed stuffing mix, dried cranberries, eggs, salt, pepper and chicken stock.
Only add as much chicken stock as needed to moisten the entire mixture. You want it wet enough so that it holds together when you scoop it out. Use an ice cream scoop to portion out the stuffing into greased muffin tins. Now add a few pieces of the crunchy bread crumbs you set aside early to the top of each of your stuffin’ muffins. This isn’t necessary but it makes it look so much prettier when it browns up.
Bake until golden brown, about 15 to 20 minutes.
Allow your stuffin’ muffins to cool before inverting and serving alongside all of your other Thanksgiving Day dishes.
- 1/2 pound Italian sausage
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 1 large green apple, cored and diced
- 1 (12 oz) box cubed stuffing mix
- 1 cup dried cranberries
- 3 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken stock
- Preheat the oven to 350 degrees F. Lightly grease 2 muffin tins, set aside.
- Brown the sausage in a large skillet over medium-heat, breaking it down with a wooden spoon. Once browned, add the onions, celery, and apple. Cook until soft and translucent, about 8 minutes.
- Remove from heat and pour into a large mixing bowl along with the stuffing mix, cranberries, eggs, salt, pepper and as much chicken stock as needed to moisten the mixture. Stir until it comes together.
- Using an ice cream scoop, portion out the stuffing into the prepared muffin tins. Bake until golden brown, about 15 to 20 minutes. Remove from oven and allow to cool slightly before serving.
