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Sausage Stuffing Muffins

 Sausage Stuffing Muffins
This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.—Tricia Bibb, Hartselle, Alabama
18 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1 pound bulk pork sausage
  • 4 celery ribs, chopped
  • 2 medium onions, chopped
  • 1/4 cup butter, cubed
  • 1 package (14 ounces) crushed corn bread stuffing
  • 2 medium apples, peeled and chopped
  • 1 package (5 ounces) dried cranberries
  • 1 cup chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 to 3 cups reduced-sodium chicken broth
  • 2 eggs
  • 2 teaspoons baking powder

Directions

  • Preheat oven to 375°. In a large skillet, cook sausage over
  • medium heat until no longer pink; drain. Transfer to a large bowl;
  • set aside.
  • In same skillet, saute celery and onions in butter until tender.
  • Transfer to bowl; add stuffing, apples, cranberries, pecans, salt
  • and pepper. Stir in enough broth to reach desired moistness. Whisk
  • eggs and baking powder; add to stuffing mixture.
  • Spoon into 18 greased muffin cups. Bake 20-25 minutes or until
  • lightly browned. Cool 10 minutes. Run a knife around edges of muffin

2 of 2

Sausage Stuffing Muffins (continued)

Directions (continued)

  • cups to loosen. Serve immediately. Yield: 1-1/2 dozen.
Nutritional Facts: 1 muffin equals 258 calories, 14 g fat (4 g saturated fat), 39 mg cholesterol, 625 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein.