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.
