Name: Stuffing Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 10 cups 1/2 inch cubes rosemary olive oil bread ORF 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 broth; 1/2 cup whole milk; 2 large eggs (beaten)

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 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.

Helpful Tips for Making Stuffing Muffins

I used rosemary olive oil bread in this recipe and it complements the Italian sausage beautifully.
You may opt to use an Italian herb bread, focaccia or French bread.
When making adaptations to the type of bread, consider the amount of salt and seasonings. For example, if you choose a different bread, you may want to amp up the fragrant herbs and increase the seasonings. Taste and adjust accordingly.
Dry bread is your friend when making these sorts of recipes. Either toast it, or cube and spread it in a single layer on a large sheet pan. 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.
You may choose to peel or not peel the apples, it's your call.
You can use mild or spicy Italian sausage per your personal preference.
You may also use a different variety of apples.

How to Make This 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.

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.

Other Holiday Recipes to Add to the Menu

Other side dish recipes you may like to consider:

Stuffed Sweet Potatoes can be made in any amount needed depending on the size of your gathering.
Easy No Knead Yeast Rolls with sweet cream butter is a given for any special gathering.
Brussels Sprouts and Bacon Gratin is rich and dressed to impress.
Garlic Chive Mashed Potato Puffins another single serving recipe using mashed potatoes.
Cranberry Apple Fruit Chutney is a delicious alternative to cranberry sauce.
Roasted Butternut Squash from Gimme Some Oven.

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Stuffing Muffins

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Side Dish

Cuisine: American

Keyword: easy-stuffing-recipes, stuffing-muffins

Servings: 18 servings

Calories: 150kcal

Ingredients

10 cups ½ inch cubes rosemary olive oil bread ORF Italian herb bread
½ lb Italian sausage (casings removed)
½ cup butter
2 ribs celery finely diced
1 medium onion finely diced
1 large Gala apple cored and diced into ⅓ 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
½ tsp black pepper
2-3 cups low sodium chicken broth
½ 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.