Harvest Apple Sausage Stuffing Cups
These Harvest Apple Sausage Stuffing Cups combine fall flavors into a fun, handheld twist on traditional stuffing that's perfect for holidays and cozy dinners.
Servings: 8 servings
Ingredients
- 1 pound chicken sausage casings removed
- 1 tablespoon olive oil for sautéing veggies and sausage
- 1 medium onion diced
- 2 stalks celery diced
- 2 cups apples peeled and diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 4 cups whole wheat bread cubed, day-old bread works well
- 0.5 cup chicken broth adds moisture and flavor
- 0.5 cup dried cranberries for tart sweetness
- salt and pepper to taste
- 0.25 cup parsley chopped
Instructions
Prepare the Bread Cubes
- Cube the whole wheat bread into roughly 1-inch pieces. If the bread is fresh, toast it lightly in the oven at 300°F for about 10 minutes to dry it out.
Cook the Sausage and Vegetables
- Heat the olive oil in a large skillet over medium heat. Add the chicken sausage, breaking it apart with a spatula as it cooks. Once browned and cooked through (about 7 minutes), add the diced onion and celery. Sauté until softened and fragrant, about 5 minutes.
Add Apples and Herbs
- Stir in the diced apples, dried sage, and thyme. Cook for another 3-4 minutes until the apples just start to soften but still hold their shape. Season with salt and pepper to taste.
Combine Ingredients
- Transfer the sausage mixture to a large mixing bowl. Add the cubed bread, dried cranberries, and chopped parsley. Pour in the chicken broth gradually, stirring gently to moisten the bread without making it soggy. The mixture should hold together when pressed.
Fill Muffin Tin and Bake
- Preheat your oven to 350°F. Grease your muffin tin lightly or use liners. Press the stuffing mixture firmly into each muffin cup, filling them generously. Bake for 25-30 minutes until the tops are golden brown and crispy.
Serve
- Remove the stuffing cups from the pan carefully and let them cool slightly before serving. They’re perfect as a side dish or even a main for a cozy fall meal.
Equipment
- Large Skillet
- Mixing Bowl
- Muffin tin or cupcake pan
- Measuring Cups and Spoons
- Sharp knife and cutting board
- Spoon or Spatula
Notes
- Use day-old or lightly toasted bread to prevent soggy stuffing cups.
- Substitute turkey sausage or plant-based sausage for variations.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.