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One day I wanted to switch up classic Thanksgiving sides and found muffin-style stuffing. You get everything you love in traditional stuffing—juicy sausage, zingy apples, and pops of cranberry—in handy little bites. People always grin when I put these out. They're both tasty and super cute to serve.
Delicious Update on a Classic
What makes these muffins so awesome? It’s the mix of flavors and that crunchy browned top. So much easier to share than scooping stuffing, and everyone likes having their own. Tossing together fruit with sausage totally livens up our usual holiday spread.
Gather These Tasty Fixings
- Fresh herbs: Sage and rosemary really nail that stuffing flavor.
- 1 cup chicken broth: Needed for juicy muffins—don’t skip it.
- 1 cup milk: Any milk works, even oat or almond.
- 3 large eggs: This is what helps keep ’em from falling apart.
- 1 cup dried cranberries: You’ll get a little punch of sweet in every bite.
- 2 Granny Smith apples: Chop them up for a tangy twist.
- 1 pound turkey sausage: Stick with turkey for a lighter touch, or use what you like.
- 2 cups mixed diced vegetables: Sautéed onions, celery, and garlic make a great base.
- 1 loaf whole grain bread: Chunky cubes give your muffins a nice bite.
Simple Steps to Follow
- Let’s Bake
- Pop the filled muffin tin in until tops are browned and insides are set. Give them a minute to cool before digging in.
- Fill the Tins
- Scoop stuffing into muffin cups, pressing down just a little for tidy rounds.
- Combine Everything
- Mix together the toasted bread, sausage-veggie combo, eggs, milk, broth, cranberries, and chopped herbs in a big bowl.
- Sauté and Sizzle
- Pile your onions, celery, and garlic into a skillet and soften them up. Next, toss in sausage and apples so everything gets caramelized and amazing.
- Toast the Bread
- Heat up the oven and toast bread cubes till they’re crunchy and gold—don’t skip this part.
Best Tricks I’ve Learned
After experimenting a ton, sturdy bread always comes out best. If your sausage is super greasy, pour some off or your muffins will feel heavy. I like to prep bread and brown the sausage mix ahead so putting it all together is a breeze. When you fill the muffin tin, don’t pack them to the brim—they’ll hold their shape better.
Make It Fit Your Style
If you’re cooking for vegetarians, drop the sausage and swap chicken broth with veggie broth, then throw in lots of fresh herbs. Sometimes I go mini with a little muffin pan—great as snacks. If apples are extra sweet in season, grab Honey Crisp. Got old stuffing? Mix with broth and eggs, then make a whole new batch.
Store Them Right
They’ll last about three days in the fridge. Freeze any extras—wrap each one by itself and they’ll stay good for two months. When you want more, put muffins back in the tin and warm them in the oven until they’re hot in the center.
People Usually Wonder
Lots of people ask if they can use leftover stuffing instead—that works, just add milk, broth, and eggs to help them stick together. For anyone skipping meat, leave out sausage and use veggie broth. Want them tiny? Make them mini and just don’t overbake or they’ll dry out fast.
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Frequently Asked Questions
- → Why use muffin tins for this dish?
Muffin tins help create perfectly sized portions with extra crispy edges. Pressing the mix firmly locks the shape and makes for easy serving.
- → Can I prep these in advance?
Sure! Toast the bread and cook the sausage mixture up to a day early. Assemble the cups in tins no more than 4 hours before baking. Store in the fridge for easy holiday prep.
- → Why is toasted bread better?
Toasting dries out the bread, helping it soak up liquids evenly without turning mushy. Fresh bread just won't hold up as well.
- → How do I reheat them best?
Place the cups at room temp in a greased muffin tin, then heat them at 350°F for 10-20 minutes. This keeps the outside crisp while warming the center.
- → Are these freezer-friendly?
Yes! Cool them fully, wrap each in plastic, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating for the best results.