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. Read on to make your new favorite seasonal recipe.
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Things You'll Need
8 cups bread, slightly dry and cubed
4 tablespoons butter or oil
1 pound ground sausage, casings removed
1 small yellow onion, diced
1 cup celery, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon 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
Feel free to use ground sausage of your choice, such as turkey, chicken or pork sausage. You can even use vegetarian "sausage" for a meatless version.
If you haven't already, let the cubes of bread dry out overnight. Alternatively, toast the bread at 350° Fahrenheit for 10 to 15 minutes, tossing once halfway. The bread should be slightly dry but still spongy.
Preheat the oven to 375° Fahrenheit. Meanwhile, warm oil in a medium skillet over medium-high heat. Cook the ground sausage until no longer pink, breaking it up with a spatula. Drain the grease, leaving about 1 tablespoon. Add the onion, celery, garlic, salt, pepper, sage and thyme. Cook until the onion is tender, about 5 to 7 minutes.
In a large bowl, combine the sausage-bread mixture with the eggs and dried cranberries. Use two eggs to start. If it isn't enough to coat most of the bread, add another egg.
For an extra crunch, add 1/4 cup of roughly chopped pecans or almonds.
Slowly add the broth until the bread is saturated, but not soaking wet. Start with 1 1/2 cup and add more if needed. Mix well.
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.
Bake for 30 minutes or until the tops are golden brown. Let cool slightly, then run a butter knife around each edge to separate from the tin.
Serve warm with gravy or cranberry sauce.