All the savory flavors of holiday stuffing baked into individual, golden-brown muffins! Made with seasoned sausage, cranberries, pecans, and cheddar cheese, these festive bites are delicious served with a sweet and spicy cranberry-orange sauce.
MAKES
18 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love them
A fun, individual-sized twist on traditional stuffing that's easy to serve and perfect for holiday gatherings. Make them ahead to simplify Thanksgiving or Christmas meal prep.
What Makes Them So Flavorful?
Savory sausage, fresh sage, and cheddar cheese create a rich, comforting flavor, while dried cranberries add a little sweetness and pecans bring a nutty crunch. A tangy cranberry-orange sauce adds the perfect finishing touch.
Sausage & Cranberry Stuffing Muffins
SAVORY · FESTIVE · FLAVORFUL
SERVINGS 18 | PREP 20 MINUTES | BAKE 22-25 MINUTES
Ingredients:
1 pound ground sausage (chicken, turkey, or pork)
1 box (about 6 ounces) gluten-free stuffing mix
2 tablespoons extra-virgin olive oil
½ small white onion, finely diced
½ cup finely diced celery
½ cup dried cranberries
½ cup chopped pecans
1 teaspoon ground sage
¼ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 cup low-sodium chicken broth
1 cup shredded cheddar cheese
1 ½ cups Cranberry Orange Sauce (see recipe ↗)
Method:
Preheat oven to 350°F. Lightly grease a muffin pan.
Sauté onion and celery in olive oil for 2–3 minutes. Add sausage and cook until browned and fully cooked. Cool for 5 minutes.
Mix stuffing, sausage mixture, cranberries, pecans, sage, salt, and pepper. Stir in eggs, broth, and cheddar cheese until evenly moistened.
Fill muffin cups with about ⅓ cup mixture each, pressing gently.
Bake for 22–25 minutes until golden and centers reach 165°F. Cool for 5 minutes.
Serve warm with Cranberry Orange Sauce (see recipe ↗) for dipping or drizzling.
Recipe Notes
Cooking Tips: Let the sausage mixture cool slightly before adding eggs. Press stuffing firmly into muffin cups to help them hold their shape. Add a little extra broth if the mixture seems too dry.
Easy Swaps: Use chicken, turkey, or pork sausage. Substitute walnuts for pecans or omit nuts entirely.
Meal Prep: Cook sausage and vegetables up to 1 day ahead. Assemble and bake when ready to serve.
Storage: Refrigerate in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warmed through.
Serving Ideas: Serve alongside roasted turkey, mashed potatoes, or green bean casserole with Cranberry Orange Sauce (see recipe ↗) for dipping.
