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McCormick® Sausage Stuffing Muffins

Packed with all the flavors of traditional stuffing, these stuffing muffins make a fun way to serve a classic holiday side dish. This small batch version features a medley of ingredients including crumbled sausage, bread cubes or stuffing mix, fall seasonings, apples and dried cranberries for a delectable blend of flavors that might just upstage a roasted turkey or glazed ham. Each stuffing muffin has an appetizing golden crust throughout that contrasts beautifully with the fragrant apple and sausage interior. They're perfect for serving as hors d'oeuvre bites at your next festive gathering or as a side dish for a weeknight family dinner. Put together a full spread with your preferred main dish and other seasonal sides like brown sugar carrots, butternut squash soup and garlic mashed potatoes.

Serves 12
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
168 calories per serving


> 1/2 lb bulk pork sausage
> 1/4 cup butter
> 1/2 chopped onion
> 1/2 cup finely chopped celery
> 1 Granny Smith apple, peeled, cored, and diced
> 1 tsp McCormick ® Rubbed Sage
> 1 tsp McCormick ® Garlic Powder
> 5 cups dry unseasoned bread cubes
> 1/2 cup dried cranberries
> 2 eggs, lightly beaten
> 1 1/2 cups original chicken stock


Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.
Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.
Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.
Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.


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