Stuffing Muffins


  • 1/2 lb. Scott Pete Sausage Links
  • 1/4 c. butter
  • 1/2 c. chopped onion
  • 1/2 c. finely chopped celery
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 tsp. dried sage
  • 1 tsp. garlic powder
  • 5 c. dry unseasoned bread cubes
  • 1/2 c. dried cranberries
  • 2 eggs, lightly beaten
  • 1 1/2 c. chicken stock


  1.  Preheat oven to 375 degree F. Spray 12 regular-sized muffin cups.
  2. Remove sausage from casings. Brown and crumble in a large skillet over medium heat. Transfer to a paper towel-lined plate to drain. Melt butter in the same skillet.
  3. Add onions and cook until translucent; 2-3 minutes. Add celery and apple, cooking for about 5 minutes. Stir in the sage and garlic powder; cook and stir until fragrant, about 1 minute.
  4. In a large bowl, combine the onion mixture, sausage, bread cubes, and dried cranberries. Stir in eggs and chicken stock.
  5. Spoon mixture into muffin cups, gently pressing down into the muffin cups.
  6. Bake 20-22 minutes, or until golden. Let cook 5-10 minutes in the muffin tin on a wire cooling rack. Loosen muffins with a knife or spoon to gently release muffins from the cups.
  7. Enjoy!
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