Stuffing Muffins with Sausage and Apples
Stuffing Muffins with Sausage and Apples takes about 1 hour from beginning to end. This recipe makes 24 servings with 117 calories, 5g of protein, and 4g of fat each. For 44 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have red onion, bread cubes, dried cranberries, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. This recipe from Well Plated has 37 fans. A few people really liked this morn meal. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so great. Similar recipes include Sourdough Stuffing with Sage Sausage and Apples, Cornbread Sausage Stuffing with Apples and Pecans, and Brown Bread Stuffing with Chestnuts, Apples, and Sausage.
Servings: 24
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 teaspoon black pepper
10 cups loosely packed 1-inch-sliced whole grain bread cubes (about 16 ounces)
3 stalks celery, diced
3/4 cup reduced-sugar dried cranberries
3 large Phil's Fresh Eggs
2 tablespoons extra virgin olive oil, divided
1 1/2 tablespoons chopped fresh rosemary (or 1 teaspoon dried)
1 1/2 tablespoons chopped fresh sage (or 1 teaspoon rubbed dried sage)
2 cloves garlic, minced
3/4 pound sweet Italian turkey sausage
1/2 teaspoon kosher salt
2 cups low-sodium chicken broth
1/2 cup milk, any kind you like (I used skim)
1 medium red onion, diced
1 medium-sized firm, tart apple, such as Granny Smith or Cortland, finely diced (ok to leave peel on), about 1 cup
Equipment:
oven
baking sheet
muffin tray
bowl
frying pan
knife
wire rack
Cooking instruction summary:
Place two racks in the upper and lower thirds of your oven and preheat the oven to 300 degrees F. Spread the bread cubes out in a single layer on two large baking sheets. Bake for 15 minutes, until browned and crisp. Transfer to a large bowl.Generouslygrease two 12-cup muffin tins (butter work best) or line with paper liners, then coat the liners with baking spray. Set aside. Increase the oven temperature to 350 degrees F.Heat the olive oil in a large skillet over medium high. Once hot, add the onion, celery, salt, and pepper. Let cook 4 minutes, until the vegetables begin to soften. Remove the sausages from their casing and place in the skillet. Break the sausage into crumbles, turning and sauting the meat as you go. Once the sausage is broken up, add the apples and garlic. Let cook until the sausage is browned, stirring occasionally, about 2 additional minutes.Place the sausage mixture in the bowl with the bread cubes.In a separate bowl, stir together the chicken broth, milk, and eggs until combined. Pour over the cubes. Add the cranberries, sage, and rosemary, then stir gently with a large spoon, tossing the ingredients until they are well distributed and the bread is evenly moistened.Spoon the mixture into the prepared muffin tins. Firmly press down on the tops of the bread cubes so that they touch the sides of the muffin tin (this adds a delicious crunch to the exterior and keeps the muffins from falling apart). Spoon more stuffing on top and press again. Bake the stuffing muffins at 350 degrees F for 25 to 28 minutes, until lightly browned and set in the center. Let cool in the pan for 10 minutes, then run a knife around the outsides to loosen them. Transfer to a wire rack. Serve warm.
Step by step:
1. Place two racks in the upper and lower thirds of your oven and preheat the oven to 300 degrees F.
2. Spread the bread cubes out in a single layer on two large baking sheets.
3. Bake for 15 minutes, until browned and crisp.
4. Transfer to a large bowl.Generouslygrease two 12-cup muffin tins (butter work best) or line with paper liners, then coat the liners with baking spray. Set aside. Increase the oven temperature to 350 degrees F.
5. Heat the olive oil in a large skillet over medium high. Once hot, add the onion, celery, salt, and pepper.
6. Let cook 4 minutes, until the vegetables begin to soften.
7. Remove the sausages from their casing and place in the skillet. Break the sausage into crumbles, turning and sauting the meat as you go. Once the sausage is broken up, add the apples and garlic.
8. Let cook until the sausage is browned, stirring occasionally, about 2 additional minutes.
9. Place the sausage mixture in the bowl with the bread cubes.In a separate bowl, stir together the chicken broth, milk, and eggs until combined.
10. Pour over the cubes.
11. Add the cranberries, sage, and rosemary, then stir gently with a large spoon, tossing the ingredients until they are well distributed and the bread is evenly moistened.Spoon the mixture into the prepared muffin tins. Firmly press down on the tops of the bread cubes so that they touch the sides of the muffin tin (this adds a delicious crunch to the exterior and keeps the muffins from falling apart). Spoon more stuffing on top and press again.
12. Bake the stuffing muffins at 350 degrees F for 25 to 28 minutes, until lightly browned and set in the center.
13. Let cool in the pan for 10 minutes, then run a knife around the outsides to loosen them.
14. Transfer to a wire rack.
15. Serve warm.
Nutrition Information:
covered percent of daily need
