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I stumbled onto these stuffing cups while trying to shake up our holiday menu. These tasty bites pack all the good stuff—tangy cranberries, crisp apples, and flavorful sausage—all wrapped up in single-serve portions. Whenever I bring them out, everyone's face lights up at how smart and yummy they look.
An Exciting Spin on Classics
What makes these cups so special is how all the tastes work together and that crunchy top layer. They're way simpler to dish out than regular stuffing and folks love having their own little portion. The mix of sweet fruits with savory meat really brightens up our holiday spread.
What You'll Need
- 1 loaf whole grain bread: Chopped into tiny chunks, the sturdy bread really makes these stand out.
- 2 cups mixed vegetables: Chopped onions, celery and crushed garlic form our taste foundation.
- 1 pound turkey sausage: Pick whatever kind you fancy, I go for the skinny turkey option.
- 2 Granny Smith apples: Their sourness adds an amazing kick.
- 1 cup dried cranberries: They create tiny pockets of sweetness throughout.
- 3 large eggs: They work as the glue that keeps everything in place.
- 1 cup milk: Whatever type you have works fine, even plant-based ones.
- 1 cup chicken broth: This ensures everything stays nice and juicy.
- Fresh herbs: Loads of sage and rosemary for that traditional stuffing flavor.
Step-by-Step Instructions
- Toast the Bread
- Warm up your oven and toast those bread chunks until they're golden and crunchy. This bit helps get the texture just right.
- Sauté the Vegetables and Sausage
- Take a big pan and cook your onions, celery and garlic till soft. Toss in the sausage and apples, letting it all brown up and smell amazing.
- Mix Everything Together
- Throw your crunchy bread and cooked sausage mix into a large bowl. Beat your wet stuff together, pour it over, and mix in those cranberries and herbs.
- Fill Your Muffin Tin
- Scoop the mix into your greased muffin pan, pushing down gently in each spot to shape them nicely.
- Time to Bake
- Let them cook until the tops turn golden and they're firm in the middle, then let them cool a bit before eating.
My Best Tips
After tons of tries, I've found that tough bread works best for these cups. If your meat lets out too much grease, pour some off so your cups don't get soggy. I often get the bread ready and cook the meat mix a day ahead to save time when putting it all together. Don't pack your muffin cups too full or you'll end up with cups that spill over.
Make It Your Way
When cooking for my veggie pals, I leave out the meat and use veggie broth, then add more herbs for extra kick. Sometimes I make tiny ones in my small muffin tray, they're great as finger food. When fall hits and apples are really good, I switch to Honey Crisp for more sweetness. And when I've got stuffing left from dinner, I mix in some broth and eggs to whip up a brand new batch.
Keep Them Fresh
These cups will stay tasty in your fridge for about three days. To save them longer, wrap each one by itself and they'll last in the freezer for two months. When you want to eat them later, just put them in a lightly oiled muffin tin and warm them up until they're hot all the way through.
Common Questions
My buddies always wonder if they can turn leftover stuffing into these cups—yes you can, just mix in some milk, broth and eggs to moisten it back up. For veggie friends, skip the meat and go with veggie stock instead. And yeah, you can make them tiny, just watch them closely while baking so they don't get dry.
Recipe Q&A
- → Why bake in a muffin tin?
You’ll get perfectly portioned servings with crispy tops. Press the mixture firmly into the tins for a neat, easy-to-serve shape.
- → How far ahead can I prep?
Toast the bread and cook the sausage filling a day earlier. Pack into tins a few hours before baking and chill in the fridge. Great for stress-free holiday prep!
- → Why is toasting the bread important?
It helps the bread soak up liquid without getting soggy. Skipping this step could leave you with mushy muffins.
- → How do I reheat these muffins?
Pop them out of the fridge, place in a greased muffin pan, and warm at 350°F for 10-20 minutes. This keeps them crisp and tasty.
- → Can I freeze them for later?
Sure can! Wrap cooled muffins individually in plastic wrap, freeze for up to 2 months, and thaw overnight in the fridge. Reheat for a fresh-tasting side.