Sausage-and-Apple Stuffing Bites
© Con Poulos

Sausage-and-Apple Stuffing Bites

  • ACTIVE: 35 MIN
  • SERVINGS: 24 mini muffins

Since stuffing is one of the most popular parts of a Thanksgiving meal, try doing it as fun little hors d'oeuvre bites.


  1. Vegetable cooking spray
  2. 4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
  3. 1/4 cup extra-virgin olive oil
  4. Kosher salt
  5. Freshly ground pepper
  6. 2 tablespoons unsalted butter
  7. 2/3 cup finely chopped onion
  8. 2/3 cup finely chopped celery
  9. 1/2 pound sweet Italian sausage, casings removed
  10. 6 garlic cloves, finely chopped
  11. 3/4 teaspoon dried sage
  12. 1 small Granny Smith apple, peeled and finely chopped
  13. 4 large eggs, beaten
  14. 2 tablespoons chicken broth
  1. Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
  2. On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
  3. Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Mix the sausage, apple, eggs and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.
  4. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.
Make Ahead
The muffins can be refrigerated overnight in the pans. Rewarm before serving.