Stuffing Muffins
These bread Stuffing Muffins are made in a cupcake pan for the ultimate single serving side dish. Baking them this way ensures that each muffin gets that soft on the inside crunchy on the outside texture.
Easy Crunchy Stuffing Muffins Recipe with Apples and Sausage
In the South, cornbread dressing is the gold standard for Thanksgiving and holiday side dishes. I love it, and it has deservedly earned that spot. This recipe goes the route of an all bread stuffing and I must admit, I would be just as happy seeing it on our holiday table. I make it in a muffin pan for the pretty presentation. It also has the bonus of making a single serving portion that kids of all ages seem to love.
How to Make the Best Stuffing Muffins Recipe
- Ingredients you’ll need to make homemade Stuffing Muffins: Rosemary olive oil bread or Italian herb bread, butter, celery Granny Smith apples, onion, poultry seasoning, Italian sausage, garlic, sage, rosemary, salt and black pepper, chicken broth or chicken stock, large eggs and milk.
- Kitchen gadgets you’ll need: A large skillet large bowl, sharp knife and chopping board, two 12 cup standard size muffin pans (to make 18 stuffing muffins), measuring cups and spoons, whisk, a large rubber spatula or spoon for stirring.
- I used rosemary olive oil bread in this recipe and it complements the flavor of the Italian sausage beautifully. You can also opt to use an Italian herb bread, plain focaccia or French bread.
- When making adaptations to the flavor of bread used consider the amount of salt and seasonings. For example, if you choose a different bread that isn’t seasoned at all, you may want to amp up the fragrant herbs and increase the other seasonings. Taste and adjust as needed to your personal taste.
- Dry bread is your friend when making these sorts of recipes. You can toast it or after cubing the bread spread it in a single layer on a large sheet pan uncovered. Leave it on the counter to dry out for several hours, or overnight. Dry bread will soak up the liquid and flavors the best.
- When cubing the bread and apple, big chunks won’t work here, If they’re too big, the muffins won’t hold their shape.
- When mixing the stuffing together, keep mixing until all of the liquid has been absorbed by the bread, then divide into the wells of the muffin pan.
- You can choose to peel or not peel the apples, it’s your call. You may also use a different variety of apples.
- You can use mild or spicy Italian sausage in this muffin recipe according to your personal preference.
- You can also use a different variety of apples.
- Store leftover Stuffing Muffins in an airtight container chilled in the refrigerator for up to 4 days. Reheat in a 325°F oven with a piece of aluminum foil on top just until heated through, in an air fryer or in single servings in the microwave.
How to Make Bread Stuffing in a Casserole Dish
You may opt to dump the whole recipe into a 13 x 9 inch baking dish and make it casserole style, if your prefer. How long do you bake stuffing? Around 45-55 minutes in a casserole dish.
This is what you do:
- Preheat the oven to 350°F.
- Prepare the ingredients as instructed in the recipe.
- Spray a 13 x 9 inch baking dish with cooking spray.
- Spread mixture evenly in dish.
- Bake for 45-55 minutes or until it’s crusty on top and reaches an interior temperature of 165°F.
- Cut into desired portions and serve.
More Holiday Side Dish Recipes to Make
Other side dish recipes you may also like to try:
- Stuffed Sweet Potatoes can be made into any amount of servings depending on the size of your gathering.
- Easy No Knead Yeast Rolls with sweet cream butter is a given for any special meal.
- Sausage Stuffed Acorn Squash is packed with flavor.
- Brussels Sprouts and Bacon Gratin recipe is rich and full flavored.
- Garlic Chive Mashed Potato Puffins is another single serving recipe using fluffy mashed potatoes.
- My Mom’s Corn Pudding Soufflé.
- Cranberry Apple Fruit Chutney is a delicious alternative to cranberry sauce.
- Roasted Butternut Squash from Gimme Some Oven.
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Helpful Kitchen Items:
Stuffing Muffins
Servings: 18 servings
Calories: 150kcal
Ingredients
- 10 cups 1/2 inch cubes rosemary olive oil bread OR Italian herb bread
- 1/2 lb Italian sausage (casings removed)
- 1/2 cup butter
- 2 ribs celery finely diced
- 1 medium onion finely diced
- 1 large Gala apple cored and diced into 1/3 inch cubes
- 3 cloves garlic minced
- 1 Tbsp chopped fresh sage
- 2 tsp poultry seasoning
- 1 tsp chopped fresh rosemary
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 2-3 cups low sodium chicken stock or broth
- 1/2 cup whole milk
- 2 large eggs beaten
Instructions
- Cube bread and toast in a 350°F oven for 10-15 minutes. Set aside to cool. Alternately, spread on a sheet pan and leave on the counter overnight to dry out.
- Meanwhile, in a large skillet, brown sausage over medium high heat. Cook for 6-8 minutes or until no pink remains, breaking up into smaller pieces. Remove from the pan and discard fat.
- To the same skillet add butter, celery and onion. Cook over medium-high for 3 minutes or until softened and beginning to brown, scraping any brown bits from the bottom of the skillet. Add apple, garlic, sage, poultry seasoning, rosemary, salt and pepper. Cook for 3 minutes or just until apple begins to soften. Remove from heat.
- In a large mixing bowl, whisk together broth, milk and eggs. Add cubed bread, sausage and vegetables. Mix well, adding more stock if needed, to fully moisten.
- Spray 18 cups of two standard size muffin pans liberally with cooking spray. Divide mixture between cups.
- Bake for 30-35 minutes or just until cooked through and the tops are crusty.
- Let stand for 5 minutes, then serve.
Notes
You may opt to dump the whole recipe into a 13 x 9 inch baking dish and bake it casserole style, if your prefer.
This is what you do:
- Preheat the oven to 350°F.
- Prepare the ingredients as instructed in the recipe.
- Spray a 13 x 9 inch baking dish with cooking spray.
- Spread mixture evenly in dish.
- Bake for 45-55 minutes or until it’s crusty on top and reaches an interior temperature of 165°F.
- Cut into desired portions and serve.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 375mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Do you think I could make these in muffin tins lined with parchment cups?
You could but make sure you spray them liberally with cooking spray. I would recommend putting them in the muffin cup liners after baking, if you want to use them.
I see cranberries in the pictures of the stuffing but not listed in the recipe.
Did you used dried, fresh and how much?
There are no cranberries in the images. Only sausage and apples. You can add 1/2 cup if you want.