Studded with chunks of apples and flavored with fresh sage, Apple Sage Stuffin’ Muffins are not only delicious they’re also fun to eat! An easy recipe for Thanksgiving, stuffing muffins are shaped like a muffin, bake in the oven and are hand-held, so you can guarantee that the kids will definitely eat the stuffing this year!
Stuffing Muffins Recipe
The holidays are a time to serve extra special recipes. Turning traditional Thanksgiving stuffing into cute muffins will make your holiday dinner will definitely elevate your holiday menu and make it fun at the same time! I guarantee that this Thanksgiving recipe will be on your menu year after year! Both big and little kids will love stuffing in muffin tins!
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How to make stuffing muffins
Simply prepare the stuffing by sauteeing butter, apples, onion and celery and shape into muffins in a muffin tin. Bake ahead and serve at room temperature or pop in the oven just before dinner and serve hot. Either way, you’ll have lots of fun eating Stuffing Muffins this Thanksgiving! Drizzle your “muffins” with gravy and let the feast begin!
If you prefer to serve a traditional stuffing recipe this year, we’ve got a recipe for that too! Apple Fig Stuffing is a classic stuffing recipe with updated flavors. Apples and figs give this savory recipe the perfect hint of sweetness.
Ingredients you will need to make this recipe
- butter
- apples
- onion
- celery
- fresh sage leaves
- chicken broth
- eggs
- cube stuffing mix
Thanksgiving Side Dish Recipes
Because you can never have too many Thanksgiving side dishes, I serve many side dishes at our turkey dinner, here are a few more for you!
Smashed Brussels Sprouts With Crispy Prosciutto will be your new go-to side dish recipe for special occasions! Smashed sprouts are roasted with two cheeses and then topped with crispy prosciutto for the ultimate side dish recipe!
Thanksgiving wouldn’t be complete without potatoes! Panko Garlic Mashed Potatoes combine buttery creaminess with the perfect crunchy topping of panko breadcrumbs, parsley and butter!
Baby carrots simmer in honey with a hint of cinnamon and crystallized ginger for a sweet side dish. Gingered Cinnamon Honey Glazed Carrots will be a favorite vegetable recipe for holidays and all year long too!
You can take your salad to a new level with Pomegranate Apple Mixed Greens With Walnut-Crusted Goat Cheese! Greens are lightly tossed in a perfectly balanced Pomegranate Vinaigrette and topped with apple slices, pomegranate arils and fancy goat cheese rounds.
But don’t forget the sweet potatoes! Pecan Crumb Sweet Potatoes are so decadent that every mouthful is filled with creamy sweet potatoes and buttery cinnamon crumbs…..the perfect combination of a side dish and a dessert!
Brussels Sprouts are the new “it” vegetable and Brown Sugar Brussels Sprouts With Bacon And Cranberries will be your new go-to recipe. Brussels Sprouts, bacon and cranberries are coated in a sweet and tangy brown sugar glaze and roasted to perfection in just 25 minutes. An easy recipe for a vegetable side dish!
Studded with chunks of apples and flavored with fresh sage, Apple Sage Stuffin’ Muffins are not only delicious they’re also fun to eat! Shaped like a muffin and hand-held, you can guarantee that the kids will definitely eat the stuffing this year!
- 6 Tbs. butter
- 2 apples, cored and chopped, 2 cups
- 1 cup chopped onion
- 1 cup chopped celery
- 1 Tbs. chopped fresh sage leaves OR 1 tsp. dried sage
- 6 cups cubes stuffing mix
- 1 1/2 cups chicken broth
- 3 eggs , lightly beaten
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Preheat oven to 350F. Spray 12-cup muffin tin with non-stick cooking spray.
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In large non-stick skillet melt butter over medium-high heat.
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Cook apples, onion, celery and sage until just tender, about 7 minutes, stirring occasionally.
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Remove from heat and stir in stuffing mix and broth, stirring until mixture is completely moistened. Let cool slightly then stir in beaten eggs.
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Press mixture into prepared muffin tins, mounding up on top and dividing evenly.
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Bake 25 minutes or until set.
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Let stand on wire rack minutes. Loosen stuffin’ muffins around edges with a sharp paring knife and remove. Serve warm or at room temperature.
Makes 12 muffins.
This recipe is part of Meal Plan Monday and Weekend Potluck
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