Stuffing Muffins
These stuffing muffins with sausage and apples are a fun way to serve Thanksgiving stuffing in muffin form. They’re easy, flavorful, and perfectly portioned.
You may also love my sage stuffing and classic sausage stuffing recipes.
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Easy Stuffing and Apple Muffins
Stuffing muffins are such a fun, kid-friendly way to serve Thanksgiving stuffing. They bake up golden brown, hold their shape, and make perfect individual servings for holiday dinners.
They have all the flavors of classic stuffing and are filled with the same ingredients like sausage, apples, herbs, and cubed bread.
Instead of making stuffing from scratch, I’ve opted for an easier version and use packaged stuffing mix instead.
You can use Italian sausage, sage sausage, or even mild breakfast sausage. Dried cranberries taste amazing as a mix-in. Sometimes we’ll opt for a more savory option and swap the apples for shredded cheddar or parmesan cheese.
However you decide to make these muffins, they’re a must-try for Thanksgiving!
How to Make Stuffing Muffins
Here’s a quick snapshot explaining how I make this easy stuffing recipe. The complete version is further down the page.
Start by preheating the oven to 375°F and greasing a 12-count muffin tin. While that heats up, brown the sausage in a large skillet over medium heat.
Break it apart with a spoon as it cooks, and drain any excess grease. In a small bowl, whisk together the warm chicken broth and eggs.
In a large bowl, add the dry stuffing mix, broth, and butter. Stir until the bread mixture is well moistened.
Add the cooked sausage and diced apples to the stuffing mixture, and continue to stir until everything is evenly combined. Pour in more broth if needed to ensure the stuffing mix is well moistened.
Use a spoon or cookie scoop to fill each muffin cup with the mixture. Pack it lightly so it holds its muffin shape once baked.
Bake for 20 to 25 minutes, or until the tops are golden brown. Let them cool in the pan for a few minutes before lifting them out.
Quick Tips
- Use your favorite stuffing mix brand. If it calls for water, swap it for chicken broth for more flavor.
- If the mixture feels too dry, stir in another splash of broth.
- For easy cleanup, line the muffin cups with paper liners instead of greasing.
Can I make these without sausage?
Yes! You can leave out the sausage or swap it for another protein. Try cooked and crumbled bacon, diced ham, or shredded turkey.
How to Store Leftovers
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 10 minutes.
For longer storage, wrap each muffin in foil and freeze for up to 2 months. Reheat straight from frozen in a muffin tin covered with foil.
More Thanksgiving Sides
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Ingredients
- 1 pound ground Italian sausage
- 2 cups low-sodium chicken broth, warmed (plus more if needed)
- 2 large eggs, lightly beaten and room temperature
- 12 ounce package stuffing mix, any variety
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup small-diced apple
Instructions
- Preheat the oven to 375°F and grease or line a 12-count muffin tin.
- In a skillet over medium heat, cook the sausage until browned and cooked through. Drain any excess grease.1 pound ground Italian sausage
- In a small bowl, whisk together the broth and eggs.2 cups low-sodium chicken broth2 large eggs
- In a large bowl, combine the dry stuffing mix, broth, and butter. Stir until moistened.12 ounce package stuffing mix4 tablespoons unsalted butter
- Add the cooked sausage and apple. Stir until evenly combined. Add a few more splashes of broth if the stuffing mixture appears dry and doesn’t hold together when pressed.1 cup small-diced apple
- Spoon the mixture into the muffin tin, packing lightly so they hold their shape.
- Bake for 20–25 minutes or until golden brown on top and set in the middle.
- Let them cool for a few minutes before removing from the pan.
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Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
