Stuffing Muffins With Sausage Cranberries And Apples Wellplated Com

They’ll keep your menu feeling traditional without being stodgy, a balance that can be hard to strike. How ironclad is your family’s Thanksgiving menu? Do you follow the exact same recipes year after year, or do you leave wiggle room for a few creative additions? Our family would mutiny, if my mom replaced her Glazed Sweet Potatoes with any other sweet potato recipe (even if it was this incredible Healthy Sweet Potato Casserole), or dared to vary from our Chestnut Stuffing. Ben’s family is more open to experimentation (hello, Butternut Squash Mac and Cheese). Though his family always serves a lineup of the classics, the actual recipes themselves change from year to year (so Cornbread Stuffing would be rightfully embraced for the deliciousness that it is).

About These Individual Stuffing Muffins

These stuffing muffins begin like any traditional stuffing recipe (for example, this Crock Pot Stuffing) with a few added surprises and bonuses.

Sweet and savory. A combination of tart apples, sweet dried cranberries, and zesty Italian turkey sausage offer an enchanting blend of flavors that might just upstage the turkey.Easy to serve. No serving spoon required. Easy individual stuffing muffins will keep the Thanksgiving buffet line moving.The CRUST. Each stuffing muffin has a delicious golden crust on the top AND sides that contrasts beautifully with the moist, fragrant apple and sausage interior.

How to Make Stuffing Muffins

Infused with Thanksgiving spices and flavorful Italian turkey sausage, this stuffing muffin recipe with apples and cranberries will win over even the staunchest of stuffing traditionalists.

The Ingredients

Whole Grain Bread. To sneak in some whole grain goodness that offers extra fiber, iron, and nutrients.

Onions + Celery + Garlic. Add texture and quintessential flavor.Sausage. I went for lean turkey sausage to reduce the fat in this recipe. You could also swap for regular pork sausage, chicken sausage, or even a vegan sausage alternative.

Apple. A diced Granny Smith apple adds just the right amount of tartness, moisture, and cozy apple flavor to these stuffing muffins.

Dried Cranberries. Stud each of these savory little muffins with red jewels of sweetness.Eggs. Bind the stuffing ingredients together so the muffins hold their shape once baked.Milk. Contributes moisture and richness.

Chicken Broth. For additional moisture. You can also use vegetable broth or turkey broth.Sage + Rosemary. A classic Thanksgiving herb duo that no stuffing recipe should be without.

The Directions

Storage Tips

To Store. Leftover stuffing muffins may be refrigerated for up to 3 days.To Freeze. Allow the baked muffins to come to room temperature, tightly and individually wrap them in plastic, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.To Reheat. Allow the muffins to come to room temperature. Place the room-temperature muffins (unwrapped) back into a lightly greased muffin tin, then reheat in a 350 degree F oven for 10-20 minutes, until warmed through.

Recommended Tools to Make Stuffing Muffins

Skillet. No kitchen should be without a large, everyday skillet.Mixing Bowls. This nesting glass mixing bowl set I use daily for sweet and savory recipes alike.Muffin Tin. This standard 12-cup muffin tin is my favorite for muffins and cupcakes.

All in favor of a new tradition of stuffing muffins, say “aye!”

Toast the bread cubes (Step 1) and sauté the apple-sausage mixture (Step 3). Store the bread cubes in an airtight container at room temperature and the apple-sausage mixture in the refrigerator. The day you plan to bake the muffins, stir together the rest of the ingredients and press into the muffin tins. You can then refrigerate the muffin tins, unbaked, for up to 4 hours, then bake as directed.

Note: If the stuffing comes out of the refrigerator cold, you may need to add a few minutes to the baking time.