Stuffing Muffins with Sausage, Apples & Cranberries
These Stuffing Muffins are delicious, easy to eat, and a fun twist on a classic Thanksgiving stuffing recipe. Made with gluten-free bread and loaded with flavor from sausage, apples, cranberries & warming spices. They're a perfect kid-friendly side dish for Thanksgiving or any chilly Fall night.
Servings: 18
Ingredients
- 1 loaf Schar Gluten-Free Artisan White Bread
- 2 tablespoon Oil
- 1 lb Ground Italian Sausage
- 3 ribs Celery diced
- 1 small Sweet Onion diced
- 2 cloves Garlic minced
- 1 cup Dried Cranberries
- 1 Granny Smith Apple peeled & diced
- 1½ cups Broth chicken or vegetable
- 2 Eggs
- ½ teaspoon Salt
- 1 teaspoon Ground Sage
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
Instructions
- Preheat oven to 300°. Cut bread in small cubes then spread in an even layer on a baking sheet and toast for about 20 minutes.
- Meanwhile, heat oil in a skillet and cook & crumble sausage.
- Drain any grease if necessary then add celery, onion and garlic about 2-3 minutes until tender.
- Add seasonings then stir in diced apples.
- Transfer mixture to a large bowl then add dried cranberries.
- Mix together the eggs and broth in a separate bowl then pour over the stuffing mixture, tossing until everything is moistened.
- Raise oven temperature to 375° and grease muffin tins. Spoon mixture into greased muffin cups. Gently press stuffing cups and form slightly mounded tops. Bake for 25-30 minutes.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!