This holiday season, elevate your side dish game by making these sausage stuffing muffins. They're crispy on the outside, soft on the inside, and all-around deliciously savory. From the fragrant sage to the tart dried cranberries, what's not to love? Plus, since each muffin is an individual serving of stuffing, your guests can just grab 'em and enjoy.
Things You'll Need
8 cups bread, slightly dry and cubed
4 Tbsp. butter or oil
1 lb. ground sausage, casings removed
1 small yellow onion, diced
1 cup celery, chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried sage
1 tsp. dried thyme
2 to 3 eggs, lightly beaten
1/2 cup dried cranberries
1 1/2 to 2 cups broth
Gravy or cranberry sauce, for topping
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Tip
Feel free to use ground sausage of your choice, such as turkey, chicken, or pork sausage. You can even use plant-based sausage for a meatless version.
1. Dry the bread
Let the cubes of bread dry out overnight, if they aren't already dry. Alternatively, toast the bread at 350°F for 10 to 15 minutes, tossing once halfway through. The bread should be slightly dry but still spongy.
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2. Cook the sausage and vegetables
Preheat the oven to 375°F. Meanwhile, warm the oil in a medium skillet over medium-high heat. Cook the ground sausage until it's no longer pink, breaking it up with a spatula. Drain the grease, leaving about 1 tablespoon in the pan. Add the onion, celery, garlic, salt, pepper, sage, and thyme. Cook until the onion is tender, about 5 to 7 minutes.
3. Mix the ingredients
In a large bowl, combine the bread cubes, sausage mixture, eggs, and dried cranberries. Use two eggs to start. If it isn't enough to coat most of the bread, add another egg.
Tip
For an extra crunch, add 1/4 cup of roughly chopped pecans or almonds.
4. Add broth
Slowly add the broth until the bread is saturated, but not soaking wet. Start with 1 1/2 cups and add more if needed. Mix well.
5. Transfer to the cupcake tin
Scoop the stuffing into a greased cupcake tin. Pack the stuffing into each cavity by pressing gently with a spoon. You should be able to make about 12 stuffing muffins.
6. Bake the muffins
Bake for 30 minutes or until the tops are golden brown. Let the muffins cool slightly, then run a butter knife around the edge of each one to separate it from the tin, and place it on a wire rack.
Serve warm with gravy or cranberry sauce.