Make-Ahead Sage and Onion Stuffing Muffins with Sausage

Sage and Onion Stuffing Muffins with Sausage - are the perfect Thanksgiving side dish! These savory muffins are easy to make and can be prepared ahead of time, making them a lifesaver during the busy holiday season.

The Experiment - Third Time's a Charm!

When I decided to make these delicious Stuffing Muffins, my first thought was to use cornbread. I was raised in the South on cornbread stuffing, so I thought, why not? I used my Cast Iron Southern Style Cornbread, which by itself is delicious.

My daughter Susan advised against using cornbread because it's crumbly, but I ignored her advice. Turns out, Susan was totally correct. The dried cornbread cubes in the stuffing mixture were crumbly, and the stuffing muffins basically fell apart. Strike one!

On my next attempt, I used white bread cubes that I dried in the oven. However, I over-compensated for the crumbly muffins on my first attempt and added too much butter and too much chicken broth. The Stuffing Muffins held together but were way too moist and way too greasy. Strike two!

On my final attempt, I reduced the amount of butter and chicken broth and added one more egg than I had used previously. The result - perfection! Below is my Third Time's a Charm recipe.

Why You'll Love This Recipe

• Easy to Make: Stuffing Muffins are a delicious and easy-to-make side dish that is perfect for any holiday meal. These muffins are flavorful and moist, and they can be made ahead of time, freeing up your time on the big day.

• Easy to Serve: Stuffing muffins are individual portions of a savory stuffing. This makes them easy to serve and transport and also a great option for potlucks, picnics, and other gatherings.

• Versatile: Stuffing muffins can be enjoyed as a side dish, or a main course can be paired with various dishes, such as your thanksgiving turkey, chicken, ham, or pork. They can also be served as a snack or appetizer.

• Customizable: You can add different fresh herbs and spices to the stuffing mix, or you can add other ingredients such as mushrooms, celery, or dried cranberries.

Ingredients - Here's What You'll Need

I used the following ingredients for this stuffing muffin recipe.

• The Bread: I used Pepperidge Farm Farmhouse Hearty White Bread in this recipe, which I cut into bread cubes and dried in my oven. I've also used French bread, which works well. I did try cornbread one time, but the consistency was such that the muffins didn't hold together.

• The Veggie: For this particular recipe, the only vegetable that I used was onions cooked in unsalted butter. You could also add celery for a more classic stuffing recipe.

• The Spices: The only spices I used in this easy recipe were fresh sage, Kosher salt, and black pepper.

• The Liquid: The main liquid in this recipe was chicken broth. I could have also used chicken stock or turkey stock. I included some eggs to help bind the stuffing mixture together.

• The Sausage: My mother always included sausage in our stuffing, so I followed the tradition in this recipe by including Jimmy Dean Sage Sausage.

Drying the Bread

I started by cutting the bread into small pieces, about ½-inch cubes. Then, I spread the bread cubes in a single layer on a large baking sheet and dried the bread in a 250°F oven for an hour. Actually, I used three large baking sheets to keep the single layers.

After an hour, the stuffing cubes were crisp but not browned. I stored the dried bread cubes in a Ziploc bag until the next day when I made the Stuffing Muffins.

Here's How I Made the Stuffing Muffins - Step-by-Step Directions

1. I started by cooking and crumbling the sausage in a large skillet over medium heat. Once the sausage was done, I drained it on a paper towel-lined plate.

2. Next, I wiped the skillet with paper towels and returned it to the stove top. I cooked the onions in melted butter over medium heat until they softened. This took about 10 minutes.

3. Once the onions had softened, I added the fresh sage, salt, and pepper. I stirred to combine everything.

4. Then, I added the cooked sausage to the onion mixture and stirred everything together. I removed the pan from the heat to allow the mixture to cool somewhat.

5. I lightly beat the eggs and added them to the chicken broth. Then, I whisked together the eggs and chicken broth.

6. Next, I added the dried bread cubes and onion and sausage mixture to a large mixing bowl. Then, I tossed the ingredients together to combine them somewhat.

7. I poured the liquid onto the stuffing mixture in the large bowl and stirred everything together.

8. I let the stuffing mixture sit for about 10 minutes to give it time for the dried bread cubes to absorb the liquid. Then, I tested the mixture by compressing some in a large ice cream scoop to see if it had enough liquid and would hold together. It was perfect!

9. I sprayed the muffin pan with nonstick spray. I placed individual portions of the bread mixture into the muffin cups using a half-cup ice cream scoop. I could have also used a half-cup measuring cup. I made sure that I compressed the mixture to ensure that it would hold together.

I baked the Stuffing Muffins in a preheated 375°F oven for around 30 minutes until the tops were golden brown with crunchy edges.

I let the cute little muffins cool in the muffin cups for about 10 minutes. Then, I transferred them to a wire rack to come to room temperature.

The Sage and Onion Stuffing Muffins with Sausage were amazing. They are the perfect compliment to your holiday table. Yum!

Frequently Asked Questions

Recipe Tips and Tricks

• One of the keys to this recipe is compressing the stuffing mixture before adding it to the muffin cups. This is important to ensure that the stuffing muffins hold together after they are cooked. I like to fill my large ice cream scoop (½ cup capacity) with the stuffing mixture and then press my hand on the mixture to compress it.

• I like to let the stuffing muffins rest for about 10 minutes before removing them from the muffin pan. For me, the best way to remove the muffins from the muffin tin is to run a thin knife around the edges, place a wire rack on top, and invert the pan. The stuffing muffins come right out.

• I generally place the stuffing muffins in an open container in the refrigerator for several hours or even overnight before closing the container. The reason is that a lot of condensation comes off the muffins as they continue to cool in the refrigerator. Once they have reached refrigerator temperature, I store the muffins in an airtight container.

• I reheat the stuffing muffins in a preheated 375°F oven for 15 to 20 minutes to crisp them up. Actually, the crispy edges are the best part for me!

• I generally have stuffing mixture left over after filling the muffin cups. I use a 1 ½ tablespoon ice cream scoop with these leftovers to make stuffing balls. I was able to make eight stuffing balls that I baked at 375°F for about 20 minutes.

Other Make-Ahead Holiday Side Dishes

These Sage and Onion Stuffing Muffins with Sausage are a delicious side dish for your thanksgiving table. For other make-ahead side dishes, check out these awesome recipes:

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