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Thanksgiving Sausage Stuffing Muffins

Spring Asparagus, Egg & Bacon Salad



  • 1 lb ground sausage
  • 1/2 onion diced
  • 3-4 celery stalks finely diced
  • 1 apple peeled, cored and diced
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp all-purpose seasoning
  • 1 tsp black pepper
  • 5 cups dry unseasoned bread cubes
  • 2 eggs
  • 1 1/3 cups reduced-sodium chicken broth



  1. Preheat oven to 375°F. Spray 12 muffin tin lightly with cooking spray.
  2. Cook sausage in skillet on medium heat until no longer pink. Transfer sausage to large bowl.
  3. Add onion to same skillet; cook and stir on medium heat 2 to 3 minutes. Add celery and apple; cook and stir until just softened, about 5 minutes.
  4. Add sage, garlic powder, seasoning and pepper; cook and stir 30 to 60 seconds.
  5. Transfer onion mixture to bowl with sausage.
  6. In separate bowl mix eggs, bread cubes and broth. Mix well to moisten bread cubes.
  7. Combine both mixtures - sausage and stuffing and mix together.
  8. Spoon mixture into the 12 greased muffin cups. Gently press them into the cups and form slightly rounded tops.
  9. Bake 20 to 22 minutes until golden. Cool 5 to 10 minutes in pan on wire rack. Serve warm!