Perfectly Portioned, Golden, and Fun
Looking for a fun, bite-sized twist on classic stuffing? These Apple Sausage Stuffing Bites are adorable, perfectly portioned, and a hit with kids and adults alike. Made with sweet apple sausage, crisp celery, and tender apples, they bake up in a muffin tin until the edges are golden and crispy. They’re perfect for little hands to dip into warm gravy and a great way to save oven space on busy holidays.
What You’ll Need
- Bread: A hearty bakery-style loaf or baguette, cubed (day-old or staled).
- Apple Chicken Sausage: Fully cooked and diced.
- Produce: One apple, an onion, and two stalks of celery, all diced.
- Chicken Broth: Store-bought or homemade.
- Eggs: To bind everything together so the bites stay in one piece.
- Butter & Kosher Salt: For sautéing and seasoning.
How to Make It
- Prep the Bread: If your bread isn’t already stale, toast the cubes in a 300°F oven for 8–10 minutes to dry them out. Don’t skip this—it keeps the stuffing from getting soggy!
- Brown the Sausage: In a large skillet, brown the diced sausage for 4–5 minutes until golden. Move to a large mixing bowl to cool.
- Sauté the Veggies: In the same pan, sauté the onion, celery, and apple until tender. Add them to the bowl with the sausage.
- Mix and Bind: Stir in the bread cubes and broth. Once the mixture has cooled slightly, stir in the beaten eggs.
- Pack the Tins: Spoon the mixture into greased muffin tins, filling them to the top. Press down firmly on each one to ensure they stick together.
- Bake: Bake at 350°F for 45 minutes or until the edges are crispy and the tops are golden. Let them rest in the pan for 10 minutes before removing.
Get the Kids Involved
Since these are “mini” versions of a holiday classic, kids usually love helping build them!
- Ages 3–5: Let them help “pack” the stuffing mixture into the muffin tins with the back of a spoon.
- Ages 6–9: They can help tear or cube the bread (if it’s soft enough) and whisk the eggs in a small bowl.
- Ages 10+: Have them take charge of sautéing the apples and onions or dicing the sausage with supervision.
Make It Weeknight-Friendly
- Shortcut Option: Use high-quality pre-cooked apple chicken sausage to save time and ensure the bites aren’t greasy.
- Make-Ahead: You can assemble these a day early and bake them off right before dinner, or bake them fully and simply reheat them in a 350°F oven for 10 minutes.
- The “Cool Down” Rule: Make sure your sausage and veggie mix isn’t piping hot when you add the eggs, or you’ll end up with scrambled eggs in your stuffing!
- Swap It Up: No baguette? Sourdough or even cornbread cubes work beautifully here—just make sure the bread is sturdy enough to hold its shape.
Serve & Savor
These are a total showstopper on a Thanksgiving plate, but they’re also a great side for a simple roast chicken on a Sunday night. Serve them warm with a little extra gravy on the side for dipping.
PrintA fun, bite-sized twist on classic holiday stuffing, these Apple Sausage Stuffing Bites combine savory sausage, sweet apples, and herbs baked into perfectly portioned muffins. Crispy on the outside and tender inside, they’re ideal for Thanksgiving tables, potlucks, or make-ahead holiday entertaining.
Ingredients
Yield: about 12 stuffing bites
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½ baguette, cut into ½-inch cubes (about 4 cups)
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2 tablespoons unsalted butter
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1 tablespoon oil
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2 sweet apple sausage links, chopped (about 1 cup)
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1 medium apple, chopped (Gala, Fuji, or Golden Delicious)
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1 small yellow onion, diced (about 1 cup)
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2 stalks celery, diced (about ¾ cup)
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1 teaspoon minced fresh thyme
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½ teaspoon kosher salt
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1 cup low-sodium chicken stock
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2 large eggs, beaten
Instructions
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Preheat Oven
Preheat oven to 300°F (150°C). -
Toast the Bread
Spread bread cubes on a baking sheet and toast for 8–10 minutes until slightly dried.
(Alternatively, use day-old bread.)
Increase oven temperature to 350°F (175°C). -
Cook the Sausage
Heat oil in a sauté pan over medium heat. Add chopped sausage and cook for 4–5 minutes, stirring occasionally, until lightly golden.
Transfer sausage to a large mixing bowl and allow to cool. -
Sauté Vegetables
In the same pan, melt butter and sauté onions for 3 minutes.
Add celery, apples, and thyme, cooking another 5 minutes until tender.
Remove from heat and let cool slightly. -
Combine Ingredients
Add toasted bread cubes, sautéed vegetables, chicken stock, salt, and beaten eggs to the bowl with sausage.
Toss gently until fully combined. Ensure ingredients are cool before adding eggs to prevent scrambling. -
Fill Muffin Tin
Spoon mixture into greased muffin tins, filling to the top. Press down gently to compact. -
Bake
Bake for 45 minutes, or until tops are golden and lightly crisp. -
Rest & Serve
Let stuffing bites rest in the pan for 10 minutes before removing. Serve warm.
Notes
Helpful Tips
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Use cooked sausage: Raw sausage will not cook fully during baking and may release excess grease.
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Cool ingredients first: Prevents eggs from cooking prematurely and keeps texture fluffy.
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Let them rest: Cooling briefly helps the bites hold their shape when removed.
Make-Ahead Options
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Prep Ahead: Assemble stuffing mixture one day in advance, cover, and refrigerate. Bake when ready to serve.
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Bake & Reheat: Fully bake ahead, cool, and store in an airtight container in the refrigerator. Reheat at 350°F for 10–15 minutes until warmed and crisp.
