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Sausage and Apple Stuffing Muffins

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Sausage and Apple Stuffing Muffins — This is the perfect stuffing recipe for your holiday table this year. Skip the big casserole portion and make this easy peasy muffin style stuffing recipe.

I created these muffins for our Thanksgiving feast this year instead of my normal Old Fashioned Sage Cornbread Dressing.

I like that these are easier to make and don't require a lot of time.

How to Make These Delicious Muffins

There is just something so special when apples, sausage, and fall spices make the best recipe, right? Normally when I make something like this, I just use sausage. But, since I had some Granny Smith apples in my fridge, I decided to add those as well to see how it would taste and these did not disappoint.

For this recipe, I make my own stuffing bread crumbs, but you can totally buy a bag of store-bought stuffing if you want.

It's as simple as dicing up a loaf of whole wheat bread and baking it in the oven until it gets toasty and crispy. It makes the perfect bread crumb stuffing every time.

The chicken broth makes everything moist and when baked, holds together perfectly. These are great also for slicing to put on sandwiches which is also a great idea for using up leftovers.

Once you get the bread toasted and the sausage cooked, mix everything together in a large bowl. I chopped up one apple and added it to the mix.

Then, cook the muffins, pack them in muffin tins and let them bake until done to your liking.

More Stuffing Recipes

Scrumptious Stuffing


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Yield: 12 muffins

Sausage and Apple Stuffing Muffins

Sausage and Apple Stuffing Muffins

Stuffing Muffins with sausage and apples are the perfect side dish for your Thanksgiving dinner this year.

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 8 slices of whole wheat bread, cut into 1/2" cubes
  • 12 ounce pack of breakfast sausage
  • Medium sized Granny Smith apple
  • 1 teaspoon of olive oil
  • 1/2 cup of finely diced onion
  • 1 tablespoon of butter
  • 1 1/2 teaspoon of dried sage (you can use less if you are not a fan of sage)
  • 1 teaspoon of poultry seasoning.
  • 1/2 teaspoon of salt
  • 1/4 cup of grated Parmesan Cheese
  • 1/2 cup to 3/4 cup of Chicken broth
  • 2 eggs

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Cut the bread into 1/2" cubes. You will need about 5 cups when cubed.
  3. Put the bread cubes on a baking sheet and toast them for 10-15 minutes. Turn them over and let them toast 10-15 minutes more or until the bread is dried out and toasted.
  4. While the bread toasts, add the olive oil and your sausage to a skillet. Break up the sausage and cook until crumbly.
  5. Once the sausage is done, drain and add it to a large mixing bowl.
  6. Clean the skillet out and add the butter and diced onion. Cook over medium heat until the onion is soft and tender.
  7. While the onion is cooking, dice up your apple. You want a fine dice. Now, add that to the bowl as well.
  8. Now, add the bread crumbs and the remaining ingredients to the mixing bowl, except the chicken stog and the eggs.
  9. In a measuring cup or another bowl, mix together the chicken broth and eggs. Then pour it over the bread mixture. Don't add it all at once. You don't want the mixture too soggy, but you don't want it too dry either. You want it slightly moistened.
  10. Stir everything together. Spray a muffin tin with nonstick cooking spray.
  11. Use a measuring cup to add a heaping 1/3 cup to each muffin cup. Press down each muffin so it is well packed together.
  12. Bake the muffins for 30 minutes or until the tops are nice and toasted.
  13. Let them cool for about 5 minutes before you remove them from the pan.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 531mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 10g

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