Since stuffing is one of the most popular parts of a Thanksgiving meal, try doing it as fun little hors d'oeuvre bites.
Slideshow: Thanksgiving Hors d'Oeuvres
Vegetable cooking spray
4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons unsalted butter
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 pound sweet Italian sausage, casings removed
6 garlic cloves, finely chopped
3/4 teaspoon dried sage
1 small Granny Smith apple, peeled and finely chopped
4 large eggs, beaten
2 tablespoons chicken broth
How to Make It
Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
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.
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.
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.
The muffins can be refrigerated overnight in the pans. Rewarm before serving.
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