Sausage-and-Apple Stuffing Bites

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Since stuffing is one of the most popular parts of a Thanksgiving meal, try serving it as fun little hors d'oeuvre bites. Here, stuffing balls are made with sweet Italian sausage, homemade croutons, Granny Smith apple, packed into muffin cups and baked until they're golden. If you want to make them in advance, refrigerate them the night before and rewarm before you serve. Slideshow:  Thanksgiving Hors d'Oeuvres  

Sausage-and-Apple Stuffing Bites
Photo: © Con Poulos
Active Time:
35 mins
Total Time:
1 hrs
Yield:
24 mini muffins

Ingredients

  • Vegetable cooking spray

  • 4 ounces white country bread (3 cups cut into 1/2-inch cubes)

  • ¼ cup extra-virgin olive oil

  • Kosher salt

  • Freshly ground pepper

  • 2 tablespoons unsalted butter

  • cup finely chopped onion

  • cup finely chopped celery

  • ½ pound sweet Italian sausage (casings removed)

  • 6 cloves garlic (finely chopped)

  • ¾ teaspoon dried sage

  • 1 Granny Smith apple (small peeled and finely chopped)

  • 4 eggs (large beaten)

  • 2 tablespoons chicken broth

Directions

  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.

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