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Ingredients
US|METRIC
12 SERVINGS
- 1/2 lb. bulk pork sausage
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery (finely)
- 1 Granny Smith apple (peeled, cored and diced)
- 1 tsp. McCormick Rubbed Sage
- 1 tsp. McCormick Garlic Powder
- 5 cups dry unseasoned bread cubes (Substitutions available)
- stuffing mix (unseasoned)
- 1/2 cup dried cranberries
- 2 eggs (lightly beaten)
- 1 1/2 cups chicken stock (Kitchen Basics® All Natural Original)
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Directions
- 1 Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.
- 2 Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.
- 3 Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.
- 4 Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol45mg15% |
Sodium1640mg68% |
Potassium330mg9% |
Protein13g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber4g16% |
Sugars11g |
Vitamin A4% |
Vitamin C2% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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