Sides
Stuffing Muffins
Description
Studded with cranberries and tart apples, these individual Stuffing Muffins with sausage and herbs are a playful way to serve a classic Thanksgiving side dish.
Ingredients
- 10 cups whole grain bread cubes loosely packed 1-inch-sliced, about 16 ounces
- 2 tablespoons extra virgin olive oil divided
- 1 medium red onion diced
- 3 stalks celery diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ pound sweet Italian turkey sausage
- 1 medium-sized firm tart apple such as Granny Smith or Cortland, finely diced (ok to leave peel on), about 1 cup
- 2 cloves garlic minced
- 2 cups low-sodium chicken broth
- ½ cup milk any kind you like (I used skim)
- 3 large eggs
- ¾ cup reduced-sugar dried cranberries
- 1 ½ tablespoons chopped fresh sage or 1 teaspoon rubbed dried sage
- 1 ½ tablespoons chopped fresh rosemary or 1 teaspoon dried
Directions
- Place two racks in the upper and lower thirds of your oven and preheat the oven to 300 degrees F. Spread the bread cubes out in a single layer on two large baking sheets. Bake for 15 minutes, until browned and crisp. Transfer to a large bowl.
- Generously grease two 12-cup muffin tins (butter works best) or line with paper liners, then coat the liners with baking spray. Set aside. Increase the oven temperature to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high. Once hot, add the onion, celery, salt, and pepper. Let cook 4 minutes, until the vegetables begin to soften. Remove the sausages from their casing and place in the skillet. Break the sausage into crumbles, turning and sautéing the meat as you go.
- Once the sausage is broken up, add the apples and garlic. Let cook until the sausage is browned, stirring occasionally, about 2 additional minutes. Place the sausage mixture in the bowl with the bread cubes.
- In a separate bowl, stir together the chicken broth, milk, and eggs until combined. Pour over the cubes. Add the cranberries, sage, and rosemary, then stir gently with a large spoon, tossing the ingredients until they are well distributed and the bread is evenly moistened.
- Spoon the mixture into the prepared muffin tins. Firmly press down on the tops of the bread cubes so that they touch the sides of the muffin tin (this adds a delicious crunch to the exterior and keeps the muffins from falling apart). Spoon more stuffing on top and press again.
- Bake the stuffing muffins at 350 degrees F for 25 to 28 minutes, until lightly browned, and set in the center. Let cool in the pan for 10 minutes, then run a knife around the outsides to loosen them. Transfer to a wire rack. Serve warm.
