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Sausage Stuffing Muffins

Total Time

Prep: 45 min. Bake: 20 min.

Makes

1-1/2 dozen

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
Sausage Stuffing Muffins Recipe photo by Taste of Home

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 large eggs
  • 2 teaspoons baking powder

Directions

  1. 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.
  2. 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.
  3. Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately.

Can you freeze Sausage Stuffing Muffins?

Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

Nutrition Facts

1 muffin: 258 calories, 14g fat (4g saturated fat), 39mg cholesterol, 625mg sodium, 30g carbohydrate (10g sugars, 3g fiber), 6g protein.

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