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Best Easy Sausage Apple Sage Stuffing Muffins

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These wholesome sausage apple sage stuffing muffins are perfectly portioned with crispy edges and a tender interior, combining savory sausage, sweet apple, and fragrant sage for a delicious twist on traditional stuffing.

Ingredients

Scale
  • 1 pound chicken apple sausage (casings removed)
  • 6 cups day-old sourdough bread, cut into ½-inch cubes (about 1 large loaf)
  • 1 large Honeycrisp apple, peeled and diced small (about 1½ cups)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 large eggs, lightly beaten
  • 1 cup low-sodium chicken broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh sage leaves for topping (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. If using a dark nonstick muffin tin, reduce the temperature to 350°F.
  2. Prepare the bread cubes: If your bread isn’t already stale, spread the cubes on a baking sheet and toast them in the preheating oven for 8-10 minutes, stirring halfway through. Let cool.
  3. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
  4. Sauté the vegetables: Reduce heat to medium. Add the butter to the skillet with the reserved sausage fat. Once melted, add the diced onion and celery. Cook for 5-6 minutes until softened. Add the diced apple and cook for another 2 minutes.
  5. Add the herbs: Stir in the fresh sage, thyme, salt, pepper, and red pepper flakes if using. Cook for 1 minute until fragrant. Remove from heat.
  6. Combine the mixture: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and the vegetable-herb mixture. Toss gently to distribute evenly.
  7. Add the wet ingredients: In a small bowl, whisk together the beaten eggs and chicken broth. Pour over the bread mixture and toss gently until all bread cubes are evenly moistened. Let sit for 5 minutes.
  8. Fill the muffin tin: Grease a 12-cup standard muffin tin generously with butter or nonstick spray. Divide the stuffing mixture evenly among the 12 cups, pressing down gently with the back of a spoon to pack it in.
  9. Bake: Place the muffin tin on the middle rack and bake for 22-25 minutes, until the tops are golden brown and the edges are crispy. For extra-crispy tops, broil for the last 1-2 minutes.
  10. Cool and serve: Let the muffins cool in the tin for 5 minutes. Run a knife around the edges and gently lift them out. Transfer to a cooling rack or serve directly from the pan.

Notes

For gluten-free version, use sturdy gluten-free bread and add an extra egg. For vegetarian option, swap sausage for plant-based version and use vegetable broth. For dairy-free, replace butter with olive oil or vegan butter. The muffins freeze well; bake, cool, wrap individually, and freeze for up to 3 months. Reheat at 350°F for 15-18 minutes from frozen.

Nutrition

Keywords: stuffing muffins, sausage apple sage, Thanksgiving stuffing, holiday side dish, easy stuffing recipe

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