This year I thought it would be a good idea to have something to snack on while the Thanksgiving feast was in the works instead of nibbling everything while cooking. These sausage and apple stuffing bites were perfect appetizers for the big day and everyone appreciated having them around while smelling the turkey roasting!
Sausage and Apple Stuffing Bites
Makes 8-12 Muffins or 18-24 Mini Muffins
- Extra virgin olive oil cooking spray
- 3 cups of whole grain bread, ripped into 1/2 inch cubes
- 1/4 cup extra virgin olive oil
- Freshly ground pepper
- Dried thyme and dried sage to sprinkle
- 2 tablespoons unsalted butter
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped celery
- 1/2 pound sweet Italian sausage (no casings)
- 6 garlic cloves, finely chopped
- 3/4 teaspoon dried sage
- 1 small Granny Smith apple, peeled and finely chopped*
- 4 large eggs, beaten
- 2 tablespoons chicken or vegetable broth
1. Preheat the oven to 350 degrees. Spray muffins tins with nonstick cooking spray.
2. In a large bowl, toss the bread with 2 tablespoons of the olive oil and sprinkle with pepper, thyme and sage and toss again. Spread onto a baking sheet and bake for 12 minutes until crispy. Transfer back to bowl.
3. Meanwhile, melt the butter and remaining 2 tablespoons of olive oil. Add the onion and celery and cook on high until golden (about five minutes- continuing to stir). Add the sausage, garlic and sage, cooking until the sausage is no longer pink.
4. Add the sausage mixture, apple and eggs to the croutons and mix. Let stand for 5 minutes.
4. Pack the mix into muffin cups and bake for 25 minutes. Serve warm.
*My first batch didn’t last long, but I didn’t have another apple so I substituted 1/2 cup of whole cranberries in the second batch– yum!
Recipe adapted from Sausage-and-Apple Stuffing Bites from the Food and Wine November Issue.