Stuffing Muffins

Stuffing muffins are a fun twist on the traditional holiday favorite, packed with sweet Italian sausage, cornbread stuffing mix, and Granny Smith apples.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 306 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 ½ cups chicken broth
• 1 teaspoon ground sage
• 2 stalks celery, finely chopped
• 1 teaspoon black pepper
• ½ onion, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon oregano
• 1 Granny Smith apple - peeled, cored, and diced
• 8 ounces ground sweet Italian sausage
• 5 cups cornbread stuffing mix (such as Pepperidge Farm®)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F. For best results, use paper baking cups in a 12-cup muffin tin.

Step 2

Wash and dry all produce.

Step 3

Cook sausage in a frying pan over medium-high heat, breaking into small crumbles, until no longer pink, 5 to 7 minutes. Drain the sausage, reserving the fat. Place sausage into a large mixing bowl.

Step 4

Pour olive oil into the pan with the sausage fat. Add onion and saute for 2 to 3 minutes. Add celery and apple and cook for about 4 minutes, or until soft and translucent, scraping the bottom of the pan to release any crispy bits of food. Stir in the seasonings and sausage crumbles; stir for about 1 minute. Remove from heat.

Step 5

In a small bowl, mix broth and eggs together with a whisk until blended.

Step 6

Add the stuffing, egg mixture, and onion-sausage mixture back into the large bowl. Mix well, taking care not to overwork the cornbread stuffing.

Step 7

Spoon stuffing mixture into the muffin cups. Gently press the stuffing into the cups and form rounded tops. A large ice cream scoop works great to pack the stuffing into the cups.

Step 8

Bake 20 to 24 minutes, or until golden brown and cooked throughout. Remove from muffin tin and place on a cooling rack for a couple of minutes before serving. You can remove the paper liner prior to serving if desired.