Embedded Files
Savory Sausage Stuffing Muffins...
These Sausage Stuffing Muffins are the perfect individual servings of holiday comfort! Packed with flavorful sausage, crispy celery, crunchy pecans, and sweet cranberries, each muffin is a delightful bite of stuffing goodness. The best part? They’re topped with a dollop of incredible homemade cranberry sauce, which adds the perfect burst of tangy sweetness to balance out the savory flavors.
Sausage belongs in stuffing, and these muffins show just how amazing that combination can be! The variety of textures—from the crunchy pecans to the soft stuffing—makes each bite something special. Whether you’re serving these for a Friendsgiving, holiday dinner, or a cozy gathering, they’ll quickly become the star of the show.
✨ Why You’ll Love These Muffins:
Single-serve portions make for easy serving and perfect for guests.
Packed with all the flavors and textures you love in stuffing—plus a sweet cranberry finish.
Perfectly portable for potlucks or holiday gatherings.
Great for customizing—you can add extra spices or veggies if you like!
✨ Pro Tip: Serve these muffins warm with a drizzle of extra gravy or a sprinkle of fresh herbs for added flavor!
Ingredients
Muffins
2 tbsp olive oil
1/2 small white onion, finely diced
1/2 cup finely diced celery
1lb ground sausage
1 box stuffing mix
1/2 cup dried cranberries
1/2 cup chopped pecans
1 tsp ground sage
1 tsp salt
1/2 tsp pepper
2 eggs, whisked in bowl
1 cup chicken stock
1 cup shredded cheddar cheese
Sauce
1 can cranberry sauce, I used whole berry
1/4 cup orange juice
3 tsp sriracha
Instructions
Preheat oven to 350F and grease muffin tins with non-stick spray.
In a large skillet, heat olive oil. Once hot, add onion and celery and cook for 2-3 minutes.
Add in sausage and break it up as it cooks. Turn off stove once all sausage is cooked and let cool at least 10 minutes.
In a large bowl, add stuffing mixture. Pour slightly cooled sausage and onions on top, including the drippings. Mix up to hydrate the stuffing mix.
Add in cranberries, pecans, sage, salt, and pepper and stir until everything is well incorporated. Then pour on eggs, chicken stock, and cheddar cheese. Mix up mixture really well, coating each piece and making sure everything is evenly moist.
Using a 1/3 cup scoop, scoop stuffing and press into scoop to firm, then drop into greased muffin tin. It should have a nice shape and not be loose.
Bake for 22-25 minutes or until golden brown. Let cool slightly before eating!
While muffins are baking, make sauce by heating the cranberry sauce in a large saucepan over medium heat. Add in the orange juice and sriracha and bring to a lower simmer. Let simmer about 5 minutes and then pour into glass dish for serving.
Page updated
Google Sites
Report abuse