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. And if Thanksgiving stuffing isn’t enough, I’m sharing 10 other great Thanksgiving sides to go along with it!
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.
If you need more great Thanksgiving side options, I’ve got you covered with soups, sauces, veggies, and more. These are 10 incredible looking Thanksgiving dishes that will get you from breakfast all the way through a second dessert (because you know the 1st dessert has to be pumpkin crunch cake!)
Roasted Sweet Potatoes with Squash and Apples from Happiness is Homemade | Thanksgiving Stuffing Cups from Play Party Plan | Individual Sweet Potato Casserole from Printable Crush | Cranberry Dip from Mom Endeavors | Easy Crock Pot Fried Apples from A Night Owl Blog | Honey Glazed Brussels Sprouts from Spaceships and Laserbeams | Coconut Curry Pumpkin Soup from Ashlee Marie | Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking | Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room | Caramel Apple Crisp from Two-Twenty-One | Pumpkin Cinnamon Rolls from See Vanessa Craft