Preheat oven to 375 degrees. Spray 12 regular-size muffin cups with nonstick spray. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pop them in the oven while you're carving the turkey—they'll be hot and toasty at mealtime!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. pork sausage | ||
| ¼ c. Hy-Vee unsalted butter | ||
| ½ c. yellow onion, chopped | ||
| ½ c. celery, finely chopped | ||
| 1 Granny Smith apple, peeled, cored, and chopped | ||
| 1 tsp. McCormick rubbed sage | ||
| 1 tsp. McCormick garlic powder | ||
| 5 c. Hy-Vee bakery stuffing bread | ||
| ½ c. Hy-Vee dried cranberries | ||
| 2 Hy-Vee large eggs, lightly beaten | ||
| 1 ½ c. Kitchen Basics® original chicken stock |
Things To Grab
- Hy-Vee nonstick cooking spray
- Standard muffin tin
- Medium skillet
- Large bowl
- Wire rack
Directions
Cook and crumble sausage in medium skillet on medium heat until no longer pink (145 degrees). 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.
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.
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.