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I stumbled on these muffin-style stuffings when I wanted to shake up the usual Thanksgiving sides. Each bite packs tart apples, juicy cranberries, and tasty sausage into a single mouthful. Friends always light up when they see them and can't get enough of the flavor.
Tasty New Spin on Classics
These muffins really shine thanks to their crisp tops and sweet-savory mix. Passing them out is way easier than scooping up a dish of stuffing. Everybody likes having their own little portion, and the fruity touch plus sausage turns the meal into something special.
Supplies to Gather
- Whole grain bread (1 loaf): Cube it up—the sturdier, the better for texture.
- Dried cranberries (1 cup): Sweet bits in every bite.
- Eggs (3 large): These stick it all together just right.
- Granny Smith apples (2): Their tart crunch wakes everything up.
- Turkey sausage (1 pound): Any kind you like—I often go with lean turkey.
- Milk (1 cup): Use regular or any plant-based kind.
- Chicken broth (1 cup): To keep things moist, not soggy.
- Mixed veggies (2 cups): Diced onions, celery, and a hit of garlic bring the flavor.
- Fresh herbs: Sage and rosemary bring a cozy, classic taste.
Easy How-To
- Bake Them Up
- Bake till you get a toasty brown top and everything feels firm. Wait a moment before pulling them out.
- Fill Your Muffin Pan
- Scoop the mixture into a greased pan and push lightly so it holds together in the cup.
- Combine Everything
- Mix the sausage-veggie mixture into the toasted bread. Stir in wet stuff, herbs, and cranberries.
- Toast Bread Cubes
- Heat the oven and toast bread until dry and golden. This gives the right bite.
- Sauté Goodies
- Soften garlic, onion, and celery in a big pan. Throw in sausage and apples, let it all get some color and smell great.
Handy Little Hints
After plenty of tries, I've found hearty bread keeps these sturdy. If sausage gets too greasy, pour out extra fat. Prepping bread and sausage mix early makes things way faster later. When loading your muffin tin, don't pack them too high—they'll get messy.
Make It Yours
Going meatless is easy—switch to veggie broth and skip sausage, but pile on more herbs. Mini muffins work for parties, just bake less time. I sometimes mix in Honey Crisp apples when they're in season for a sweeter touch. Leftover stuffing? Just toss with broth and eggs and bake more muffins.
How to Store
Pop these in the fridge for up to three days. For the freezer, wrap each snug, then freeze—they last about two months. Warm them up again in your muffin tin; just bake till heated through.
Quick QA
Lots of folks wonder about using leftover stuffing—you sure can, just mix in eggs, milk, and broth to freshen it up. To make things veggie, ditch the sausage and use vegetable broth. Want minis? Totally works—just watch they don't dry out since they cook fast.
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Frequently Asked Questions
- → Why use muffin tins instead of a pan?
Muffin tins give you more crispy sides and neat little servings. Packing the mix tightly helps each muffin look great and stay together.
- → Can these be prepped early?
Totally! Toast your bread and cook the sausage a day before. You can fill muffin tins a few hours ahead. They’re ideal for stress-free hosting.
- → Why dry the bread first?
Drying it out lets the bread soak up all the liquid without turning soggy. Fresh bread falls apart too easily.
- → How do you warm them up?
Set muffins at room temp, grease a muffin tin, and heat them at 350°F for 10-20 minutes. They keep their crispy edges this way.
- → Can I freeze them?
Yes! Wrap each cooled muffin, freeze for up to 2 months, and thaw in the fridge overnight. Reheat for great results.