Stuffin' Muffins

  • Thursday 14 / 11 / 2019 0
Stuffin' Muffins

This is a fun and yummy spin on the classic holiday dish!

Stuffin' Muffins

Courtesy of Maudine Thomas


This is a great recipe to make ahead. Reheat on a baking sheet before serving.



1 C Celery, diced

1½ C Onion, diced

1 C Cranberries, dried and chopped (or use Craisins)

2 Apples, Granny Smith, large, peeled, cored, diced

1 package Herb Seasoned Stuffing (14 oz)

1 package Cornbread Seasoned Stuffing (14 oz)

2 Lbs Sage Sausage

5-6 C Chicken Broth, low sodium

1 cube Butter, melted and cooled

3 eggs, beaten

1 T Sage

1/2 tsp. Salt

1/4 to 1/2 tsp. Pepper

3/4 C Pecans, chopped (Optional)



  1. Preheat oven to 375F.
  2. Coat muffin pan cups with non-stick spray and set aside.
  3. In a large fry pan, brown the sausage and remove from pan.
  4. Add the celery and onion to sausage drippings and saute until softened. Add the cube of butter and stir until melted.
  5. Pour fry pan ingredients into a large mixing bowl and add Stuffing mixes, apple, cranberries, nuts, salt, pepper and sage. Stir well then add eggs and butter.  Stir well again.
  6. Start adding the chicken broth slowly while stirring. Keep stirring and adding broth until bread is moist but not soggy.
  7. Scoop into prepared muffin cups mounding up about 3/4" above the top of the muffin pan cup.
  8. Bake 18 to 24 minutes until crispy on sides and firm on top.
  9. Remove from oven and let set for five minutes before taking muffin out of the pan.
  10. Serve warm. Recipe makes 3 dozen muffins.



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