Change things up this Thanksgiving with these sausage stuffing cups. They’re individual sized, perfectly portioned out, and a great combination of flavor and texture in one cup of deliciousness.
I have to admit, I’m not a huge fan of traditional Thanksgiving stuffing. Most of it is filled with dry bread and onions, which means I’m out. And honestly, I just don’t think it smells, tastes, or looks that good. This stuffing, however, is awesome. I make it regularly throughout the year, not just for Thanksgiving, but it makes a great Thanksgiving side as well.
I love doing anything that you can turn into individual portions and this stuffing is perfect because when you cook it in a muffin tin, it comes out in little sausage cups that people can just put on their plate and eat! It makes it the perfect Thanksgiving dinner food or great for a Friendsgiving where you have to bring an appetizer to share.
Sausage Stuffing Cups
- 1 green apple cored and cut into 1-inch cubes
- 1 red apple cored and cut into 1-inch cubes
- 4 cloves garlic minced
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter 2 TBS of the 3 cut into small cubes
- 4 oz dried cranberries (or Craisins)
- 1/2 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound sweet Italian sausage
- 8 ounce jar steamed or roasted chestnuts chopped
- 1/2 pound day old Italian bread loaf cut into 1/2-inch cubes
- 1 cup chicken broth
- 1 1/2 cup freshly grated Parmesan
- Preheat oven to 400 degrees F.
- Spray two 12 cup muffin tins with non-stick spray.
- In a medium saute pan add the apples, garlic, 1 tablespoon oil and 1 tablespoon butter and cook over medium heat, stirring often, for 10 minutes to soften.
- Add 1/4 cup chicken broth, cranberries, salt and pepper and stir to combine.
- Simmer for about 5 minutes.
- Take off the heat and allow the mixture to cool.
- While apples are cooking, heat 1 tablespoon olive oil over medium heat in another large saute pan.
- Once oil is heated, add sausage meat and cook until browned, about 8-10 minutes total.
- In a medium bowl toss together the fruit mixture, the sausage, the chestnuts, and bread until well combined.
- Add the remaining chicken broth, 1 cup of the grated parmesan cheese and gently stir to combine. Spoon about 1/2 cup full of stuffing mixture into prepared muffins tin, this should fill between 16-18 cups depending on how full you make them.
- Top each cup with a small amount of grated Parmesan and one cube of butter.
- Place in middle rack and bake until top is golden brown, 15-20 minutes.