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Stuffing Muffins

  • Author: Rosalynn Daniels



4c Sour or Italian Bread , diced

2tbs Olive Oil

3tbs Butter

1 Onion, diced

2 Celery Stalks, diced

1 Granny Smith Apple, diced

1/2c Dried Cranberries

1tsp Salt 

1tsp Black Pepper

1lb Ground Sausage (I like to use pork but find turkey sausage if you can)

2tb Fresh Minced Sage or 2tsp dried sage

2tbs Fresh Minced Rosemary 2tsp dried rosemary

2tbs Fresh Minced Thyme 2tsp dried thyme

(Wet Mixture)

3 Whole eggs

1/2c Milk

1/4tsp Black Pepper

1/4tsp Salt

2c Chicken or Turkey Broth


Pour bread onto a sheetpan and drizzle with olive oil. Bake at 400 degrees for 7 minutes or until bread is crisp and golden.

In a large skillet over medium heat, saute’ onion, celery, apples, and cranberries for 2-3 minutes.

Add ground sausage to the skillet and cook until meat is fully cooked, then remove from heat. (Make sure the meat is broken into crumbles).

In a large bowl whisk eggs, milk, broth and remaining salt and pepper.

Stir in bread and meat mixture until fully combined. (The mixture should be extra moist)

Filled lined cupcake pans with your stuffing mixture. Press the mixture down with the back of a spoon.

Add another spoonful of mixture to each cup.

Bake for 40 minutes or until the top of each muffin is golden brown.