Cranberry Sage Stuffins
Prep time
Cook time
Total time
These individual stuffing muffins are easy to make and very flavorful. The added crunch due to their smaller size is an added bonus.
Recipe type: Side Dish
Cuisine: American
Serves: 12
  • 3 lg. eggs, beaten
  • ½ c. reduced sodium chicken broth
  • ⅓ c. fresh apple cider
  • 1 tbsp. unsalted butter, melted
  • ½ c. finely chopped onion
  • 1 stalk celery, chopped
  • ¾ c. chopped apple (about 1 small apple, peeled and cored)
  • ⅓ c. fresh cranberries, halved
  • 1 tbsp. chopped fresh sage
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. turkey or rotiserie chicken seasoning
  • 2 c. dry stuffing mix or day old bread cubes
  1. Preheat oven to 350 degrees.
  2. Meanwhile, spray a 12 muffin tin with non-stick cooking spray and set aside.
  3. In a medium bowl, combine eggs, broth, cider and butter.
  4. Add remaining ingredients and gently fold ingredients together.
  5. Let rest for 15 minutes. gently fold again, allowing bread to soak up all liquid.
  6. Spoon mixture into prepared muffin tin, mounding mixture if need be.
  7. Place on center rack of oven and bake for 20-25 minutes or until golden brown and heated through.
  8. Let cool on wire rack until cool enough to handle.
  9. Remove stuffins from pan and transfer to a serving plate or basket. Cover to keep warm. Serve
To make life easier on Thanksgiving, stuffins can be made in muffin cups, stored in containers overnight, and reheated just before serving.
Recipe by Little Rusted Ladle at