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Cozy Sausage Apple Sage Stuffing Muffins: Easy Recipe

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These Cozy Sausage Apple Sage Stuffing Muffins turn classic stuffing into perfectly portioned, handheld bites with crispy edges and a soft, savory center. They’re quick, easy, and perfect for any occasion from Thanksgiving to a cozy weeknight dinner.

Ingredients

Scale
  • 8 cups day-old bread cubes (about 1 standard loaf, cubed into 1-inch pieces)
  • 1 pound ground pork sausage
  • 2 medium apples, diced (Granny Smith or Honeycrisp)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups chicken broth (low-sodium)
  • 1 large egg, lightly beaten
  • 4 tablespoons unsalted butter, melted (plus extra for greasing)
  • 1/2 cup dried cranberries (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. Brown the sausage: Place a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6 to 8 minutes). Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  3. Cook the vegetables: In the same skillet with the sausage fat, add the diced onion and celery. Cook over medium heat for about 4 to 5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the apples: Toss in the diced apples and cook for 2 to 3 minutes, until slightly softened but still holding their shape.
  5. Combine everything: In a large mixing bowl, add the day-old bread cubes. Pour the cooked sausage and vegetable-apple mixture over the top. Sprinkle in the chopped sage, thyme, salt, and pepper. Toss gently until the bread is evenly coated.
  6. Add the liquid: In a small bowl or measuring cup, whisk together the chicken broth and beaten egg. Pour this mixture over the bread mixture. Toss gently until everything is evenly moistened. The bread should be soft but not soggy. If it looks dry, add a splash more broth. If it looks wet, let it sit for 5 minutes so the bread can absorb the liquid.
  7. Fill the muffin tin: Spoon the mixture into the prepared muffin cups, pressing down firmly with the back of a spoon or your fingers. Pack them tightly, mounding slightly above the rim.
  8. Brush with butter: Use a pastry brush to lightly coat the tops of each muffin with the melted butter.
  9. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until the tops are deep golden brown and the edges are crispy. The internal temperature should reach about 165°F (74°C).
  10. Cool and serve: Let the muffins cool in the pan for about 5 minutes. Run a knife around the edges to loosen them and gently lift them out. Serve warm, with extra butter or gravy if desired.

Notes

For extra crispy edges, let the muffins cool in the pan for 2 minutes, then carefully flip them out onto a baking sheet and bake for 5 more minutes. You can assemble the mixture the night before and refrigerate; add 5 minutes to the baking time if starting cold. Don’t skip the egg—it helps bind the muffins. Use day-old bread or dry fresh bread in a 300°F oven for 10 minutes to prevent mushiness.

Nutrition

Keywords: stuffing muffins, sausage apple sage stuffing, Thanksgiving side dish, easy stuffing recipe, handheld stuffing, crispy stuffing muffins

Find it online: https://evabake.com/cozy-sausage-apple-sage-stuffing-muffins-easy-recipe/