Sausage and Apple Stuffing Bites
Take all the wonderful ingredients of Thanksgiving stuffing and make them into these tasty Sausage and Apple Stuffing Bites. They are the perfect little appetizers with the combination of sweet Italian sausage pieces, tiny chunks of Granny Smith apples and toasted bread.
Surprise your guest with these delicious morsels of lovin’ goodness!
Begin this recipe by tossing the bread cubes with olive oil. Season with salt and pepper and toast in a preheated oven about 10 minutes. Transfer the croutons to a bowl.
In a large skillet, cook the onion and celery in olive oil until golden, about 5 minutes. Add the sausage, garlic and sage and cook another 5 minutes or so, breaking up the sausage. There shouldn’t be any traces of pink left in the sausage.
Stir the sausage mixture, apple chunks, eggs and broth into the croutons and let sit for 5 minutes.
Pack the stuffing into prepared muffin cups and bake for 20-25 minutes or until they are golden. Transfer the muffin pan to a rack and let sit for 5 minutes. Carefully loosen the muffins with a sharp knife and lift them out.
Serve warm.
Share Your Thoughts...
Sausage and Apple Stuffing Bites
Makes: 24 mini muffins
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Ingredients
- Vegetable cooking spray
- 4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
- 1/4 cup extra-virgin olive oil, divided
- Kosher salt
- Freshly ground pepper
- 2 tbsp 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 tsp dried sage
- 1 small Granny Smith apple, peeled and finely chopped
- 4 large eggs, beaten
- 2 tbsp chicken broth
Instructions
Preheat the oven to 350°F. Grease two 12-cup mini-muffin pans with cooking spray.
On a baking sheet, toss together the bread and 2 tablespoons of the oil; season with salt and pepper. Bake in preheated oven until toasted, about 10 minutes. Transfer the croutons to a bowl. (Do not turn the oven off.)
Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons 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; cook, stirring and breaking up the meat, until no trace of pink remains, about 5 minutes.
Stir the sausage mixture, 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. Carefully loosen the muffins with a sharp paring knife and lift them out. Serve warm.
Recipe from Food & Wine
Leave a Review