Stuffing Muffins
These sausage apple stuffing muffins are a fun way to serve a traditional Thanksgiving side in perfectly sized individual portions. They bake up golden brown with savory Italian sausage and bits of apple in every bite.
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If you’ve never made stuffing in a muffin tin, make sure to add this recipe to your Thanksgiving menu. For this recipe, I like to use packaged stuffing mix instead of regular bread because it keeps the recipe super simple.
All you need is some sausage, apples, cubed stuffing mix and a couple of pantry ingredients. The sausage makes the muffins a little heartier, and the apple adds a little sweetness without overtaking the savory stuffing flavor.
I make these in a regular greased muffin pan without liners, and they come out in perfect servings! Using a cookie scoop to portion the stuffing keeps them all the same size so they bake evenly. These stuffing muffins go great with some roast turkey and a scoop of green bean casserole.
Things to Know
✓ Ready in about 1 hour
✓ Makes 12 stuffing muffins
✓ Uses a standard 12-cup muffin pan
✓ Made with packaged stuffing mix
✓ Freezer-friendly for up to 2 months
✓ Reheats well in the oven
My Best Tips
- Add extra broth only if the stuffing mixture looks dry. It should be moist throughout without liquid pooling in the bottom.
- The broth should be warm, not piping hot, before it’s whisked with the eggs.
- Pack the muffin cups lightly, then let the baked muffins rest for 5 minutes before removing them from the pan.
- If stuffing mix calls for water, swap it for chicken broth for more flavor.
Main Ingredients that You’ll Need
This is a quick list of the main ingredients. A list of everything you’ll need including the amounts is further down the page.
- Stuffing mix (obviously!): When I was developing this recipe, I tried both cubed stuffing and traditional, crumb-style stuffing mix. My family prefered the cubed version better because it still had some shape and texture after baking. You can use any flavor you like. I normally use traditional or seasoned depending on what’s available.
- Ground sausage: Any ground sausage will work just make sure you like the flavor. I tend to grab ground Italian sausage. Other options are chicken, sage, or even mild breakfast sausage. You can also leave the sausage out all together if that’s prefered.
- Apple: You only need about a cup of diced apple. Make sure to dice it really, really small. Granny Smith will be more tart while a variety like Honeycrisp will be a little sweeter. Do keep in mind that apple adds some sweetness to the muffins. Feel free to leave it out if you’d rather not use it.
How to Make Stuffing Muffins
- Cook the sausage in a large skillet over medium heat. Break it into small pieces as it cooks, then drain away any excess grease.
- Whisk the warm chicken broth and eggs together in a small bowl. Add the dry stuffing mix and melted butter to a large bowl, then pour in the broth-and-egg mixture. Stir until the stuffing is evenly moistened.
- Add the cooked sausage and diced apple. Stir until everything is well combined, and holds together when pressed. Add a small splash of broth if it looks dry or falls apart.
- Spoon the mixture into a well-greased 12-cup muffin pan. Pack each cup lightly so the stuffing muffins hold their shape without becoming too firmly pressed.
- Bake at 375°F for 20 to 25 minutes. The tops should be golden brown and the centers should look set. Let the muffins rest in the pan for 5 minutes before removing them.
More Recipes to Round Out the Holiday Table
Ingredients
- 1 pound ground Italian sausage
- 2 cups low-sodium chicken broth, warmed, plus more if needed
- 2 large eggs, lightly beaten and at room temperature
- 12 ounce package seasoned stuffing mix
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup small-diced apple
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Instructions
- Preheat the oven to 375°F. Grease a standard 12-cup muffin pan.
- Cook the sausage in a large skillet over medium heat until browned and cooked through. Break it into small pieces as it cooks, then drain away any excess grease.1 pound ground Italian sausage
- Whisk the warm (not hot) chicken broth and eggs together in a small bowl.2 cups low-sodium chicken broth2 large eggs
- Place the dry stuffing mix and melted butter in a large bowl. Pour in the broth-and-egg mixture and stir until the stuffing is evenly moistened.12 ounce package seasoned stuffing mix4 tablespoons unsalted butter
- Add the cooked sausage and diced apple. Stir until well combined. If the mixture looks dry and doesn’t hold together when pressed, add more broth a small splash at a time.1 cup small-diced apple
- Scoop the mixture into the prepared muffin pan. Pack each cup lightly so the muffins hold their shape.
- Bake for 20 to 25 minutes, or until the tops are golden brown and the centers are set.
- Let the muffins rest in the pan for 5 minutes before removing them.
Notes
- Stuffing mixes can absorb broth differently. Add extra broth only when the mixture looks dry and won’t hold together when pressed.
- A cookie scoop makes it easier to divide the mixture among the muffin cups, but a spoon works, too.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze: wrap individual muffins in foil and freeze for up to 2 months.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of one muffin. Actual calories will vary.