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Cranberry Sage Stuffins
These individual stuffing muffins are easy to make and very flavorful. The added crunch due to their smaller size is an added bonus.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Author
Little Rusted Ladle
Ingredients
3
large eggs
beaten
1/2
cup
reduced-sodium chicken broth
1/3
cup
fresh apple cider
1
tbsp
unsalted butter
melted
1/2
cup
onion
finely chopped
1
stalk
celery
chopped
3/4
cup
apple
about 1 small apple, peeled, cored, and chopped
1/3
cup
fresh cranberries
halved
1
tbsp
fresh sage
chopped
1
tbsp
fresh parsley
chopped
1
tsp
turkey or rotiserie chicken seasoning
2
cups
dry stuffing mix or day-old bread cubes
Instructions
Preheat oven to 350 degrees.
Meanwhile, spray a 12-muffin tin with non-stick cooking spray and set aside.
In a medium bowl, combine eggs, broth, cider, and butter.
Add remaining ingredients and gently fold ingredients together.
Let rest for 15 minutes. Gently fold again, allowing bread to soak up all liquid.
Spoon mixture into prepared muffin tin, mounding mixture if needed.
Place on center rack of oven and bake for 20-25 minutes or until golden brown and heated through.
Let cool on wire rack until cool enough to handle.
Remove stuffins from pan and transfer to a serving plate or basket. Cover to keep warm. Serve.
Notes
To make life easier on Thanksgiving, stuffins can be made in muffin cups, stored in containers overnight, and reheated just before serving.