Sausage Cranberry Stuffing Muffins

Crisp-edged stuffing muffins combine savory sausage, tender celery and onion, tart dried cranberries, and herb-seasoned bread for an easy portioned side dish.

Prep: 20 min · Cook: 30 min · Yield: 12 · Method: Oven

Ingredients

• 2 tablespoons unsalted butter
• 8 ounces bulk pork sausage
• 1 cup celery
• 1 small yellow onion
• 0.75 cup dried cranberries
• 8 cups dried bread cubes
• 2 cups chicken broth
• 1 large egg
• 1 teaspoon rubbed sage
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Grease a 12-cup muffin pan with butter or nonstick spray. (about 5 min) — 375°F
2. Melt the butter in a large skillet over medium heat. Add the sausage, celery, and onion. Cook, breaking up the sausage, until the sausage reaches 160°F and the vegetables are tender, 7 to 9 minutes. Remove from the heat. (about 9 min) — Medium heat; sausage 160°F
3. Whisk the broth, egg, sage, salt, and pepper in a large bowl. Add the bread cubes, cranberries, and cooked sausage mixture. Toss until evenly moistened; let stand for 5 minutes. (about 5 min)
4. Pack the stuffing mixture firmly into the prepared muffin cups, mounding it slightly. Bake until the tops are crisp and the centers reach 165°F, 20 to 24 minutes. (about 24 min) — 375°F; centers 165°F
5. Cool in the pan for 5 minutes, then loosen the edges and remove the muffins. Serve warm. (about 5 min)