Sausage Apple Stuffing Muffins

These Sausage Apple Stuffing Muffins take everything good about Thanksgiving stuffing and bake it into individual portions with crisp golden edges. They’re filled with turkey sausage, tart apple, dried cranberries, and fresh herbs, so every bite has that savory-sweet holiday flavor.

I really loove making stuffing this way for Thanksgiving because there’s no scooping from a casserole dish at the table. Everyone gets their own little portion, and you get more of those browned edges around every muffin (which might be the best part, haha).

They’re also easy to prep ahead. You can get the bread and filling ready earlier, then bake the muffins closer to dinner so they’re warm when they hit the table.

Possible Variations

• Use a different sausage: Chicken sausage or pork sausage can work in place of turkey sausage. If the sausage is already well seasoned, you may want to use a little less salt.
• Swap the apple: A firm, tart apple works best, but you can use another baking apple you already have on hand.
• Change the dried fruit: Dried cherries can replace the cranberries if you want a slightly different sweet-tart flavor.
• Use another bread: Whole grain bread gives these a hearty texture, but sturdy white bread or sourdough can work too. Just make sure the bread cubes are toasted and dried out before you mix everything together.
• Make them vegetarian: Swap the turkey sausage for a vegetarian sausage and use vegetable broth instead of chicken broth. The rest of the recipe can stay the same.

Sausage Apple Stuffing Muffins

These Sausage Apple Stuffing Muffins turn classic Thanksgiving stuffing into individual portions with golden edges and a soft center. Turkey sausage, tart apple, dried cranberries, and fresh herbs give every muffin that savory-sweet holiday flavor.

Print Recipe

PREP: 20 minutes mins

COOK: 40 minutes mins

REST: 10 minutes mins

TOTAL: 1 hour hr 10 minutes mins

Servings: 12 stuffing muffins

Course: Side Dish

Ingredients

  

• 7½ oz whole grain bread (210 g), cut into cubes
• 2 tablespoons extra virgin olive oil
• 1 red onion diced
• 2 oz celery (60 g), diced
• 7 oz turkey sausage (200 g), casing removed
• 2½ oz firm tart apple (70 g), cut into small pieces
• 1 cup chicken broth (240 g)
• ¼ cup milk (60 g)
• 1 egg beaten
• ½ cup dried cranberries (60 g)
• 3 fresh sage leaves finely chopped
• 1 sprig fresh rosemary finely chopped
• Salt to taste
• Black pepper to taste
• Butter for greasing the muffin pan

Instructions

 

1. Preheat the oven to 350°F (180°C). Spread the bread cubes in a single layer on a baking sheet and toast for about 15 minutes, until dry and lightly golden. Transfer the toasted bread to a large bowl.
2. Grease a 12-cup muffin pan with a little butter, or line the cups with paper liners.
3. Heat the olive oil in a skillet over medium heat. Add the onion and celery, season with salt and pepper, and cook for about 5 minutes, until they begin to soften.
4. Add the turkey sausage and break it into small pieces with a wooden spoon as it cooks.
5. When the sausage is almost completely browned, add the chopped apple and cook for another 2 to 3 minutes.
6. Remove the skillet from the heat and transfer the sausage mixture to the bowl with the toasted bread.
7. In a separate bowl, whisk together the chicken broth, milk, and beaten egg.
8. Gradually pour the broth mixture over the bread, stirring gently so the liquid is absorbed evenly.
9. Add the dried cranberries, sage, and rosemary. Mix gently until everything is combined. The bread should be well moistened but still keep some of its texture.
10. Divide the stuffing mixture evenly among the 12 muffin cups. Fill each one generously and press the mixture down lightly with the back of a spoon so the muffins hold together as they bake.
11. Bake at 350°F (180°C) for about 25 minutes, until the tops are golden and the muffins are set.
12. Let the stuffing muffins rest in the pan for about 10 minutes. Carefully run a knife around the edges to loosen them, then remove from the pan.
13. Serve hot or warm.

Notes

• Dry the bread well: Toasting the cubes first helps them absorb the broth mixture without turning mushy.
• Don’t crush the bread: Stir gently once the liquid is added. You want the bread moistened throughout while still keeping some texture.
• Press them lightly into the pan: A little pressure helps the muffins hold together, but there’s no need to pack them down firmly.
• Let them rest before removing: The 10-minute rest gives them a chance to set, which makes them easier to lift from the muffin pan.

Did you make this? Leave a rating below!

They come together in a few simple stages and the main thing to watch is the texture of the bread. You want it well moistened, but not mashed into a soft mixture. You can see the full measurements and instructions in the recipe card above!

Gather all of your ingredients.

Toast the bread: Spread the bread cubes out in a single layer and bake at 350°F for about 15 minutes. They should feel dry on the outside and look lightly golden. Transfer them to a large bowl once they’re ready.

Cook the vegetables: Heat the olive oil in a skillet over medium heat, then add the diced onion and celery. Season with salt and pepper and cook for about 5 minutes, until they begin to soften.

Brown the sausage: Remove the casing from the turkey sausage, add it to the skillet, and break it into small pieces as it cooks. Keep going until it’s almost completely browned.

Add the apple: Stir in the chopped apple and cook for another 2 to 3 minutes. You only need to soften it slightly here since it will continue cooking in the oven.

Combine with the bread: Turn off the heat and add the sausage mixture to the bowl of toasted bread. In a separate bowl, whisk together the chicken broth, milk, and egg.

Moisten the stuffing: Pour the broth mixture over the bread gradually while stirring gently. Take your time so the liquid spreads evenly instead of soaking one area. The bread should be nicely moistened but still hold its shape.

Add the cranberries and herbs: Fold in the dried cranberries, chopped sage, and rosemary. Mix just until everything is distributed through the bread.

Fill the muffin pan: Divide the stuffing among the 12 muffin cups and fill them generously. Press each one down lightly with the back of a spoon. You want the mixture to hold together, but you don’t need to pack it tightly.

Bake until golden: Bake at 350°F for about 25 minutes. The tops should be golden and the muffins should look set around the edges.

Let them rest: Leave the muffins in the pan for about 10 minutes after baking. This little rest helps them hold together when you take them out. Run a knife carefully around the edges, then lift them onto a serving platter.

Serve them hot or warm.

Storage and Make-Ahead

Prep ahead: You can toast the bread and cook the sausage mixture earlier in the day. Keep the toasted bread covered at room temperature, and let the sausage mixture cool before storing it covered in the refrigerator. Combine everything and fill the muffin pan closer to baking time.

Store leftovers: Keep leftover stuffing muffins in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm them in a 350°F oven until heated through. The oven is better than the microwave if you want to bring back some of those crisp edges.

Freeze: You can freeze the baked and cooled stuffing muffins in a freezer-safe container for up to 3 months. Thaw them in the refrigerator, then reheat in the oven before serving.