Easy Thanksgiving Stuffing Cups

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.

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5 from 1 vote

Sausage Stuffing Cups

A non-traditional Italian stuffing that's full of fruit, chestnuts, sausage, and flavor!

Prep: 20 minutes

Cook: 20 minutes

Total: 40 minutes

Serves18

Ingredients

• 1 green apple cored and cut into 1-inch cubes1 green apple cored and cut into 1-inch cubes
• 1 red apple cored and cut into 1-inch cubes1 red apple cored and cut into 1-inch cubes
• 4 cloves garlic minced4 cloves garlic minced
• 2 tablespoons extra-virgin olive oil2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter 2 TBS of the 3 cut into small cubes3 tablespoons unsalted butter 2 TBS of the 3 cut into small cubes
• 4 oz dried cranberries (or Craisins)4 oz dried cranberries (or Craisins)
• 1/2 tablespoon salt1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper1 teaspoon freshly ground black pepper
• 1 pound sweet Italian sausage1 pound sweet Italian sausage
• 8 ounce jar steamed or roasted chestnuts chopped8 ounce jar steamed or roasted chestnuts chopped
• 1/2 pound day old Italian bread loaf cut into 1/2-inch cubes1/2 pound day old Italian bread loaf cut into 1/2-inch cubes
• 1 cup chicken broth1 cup chicken broth
• 1 1/2 cup freshly grated Parmesan1 1/2 cup freshly grated Parmesan

Instructions

• 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.

Tips & Notes:

Adapted from Raffy's Turkey Sausage

Nutrition Info

Serving: 2g, Calories: 244kcal, Carbohydrates: 20g, Protein: 8g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 31mg, Sodium: 619mg, Potassium: 195mg, Fiber: 1g, Sugar: 7g, Vitamin A: 145IU, Vitamin C: 7.6mg, Calcium: 121mg, Iron: 1mg

Nutritional Disclaimer

Author: Britni Vigil

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