Sausage Stuffing Muffins with Cranberry Sauce

Looking for a new twist on an old favorite? Sausage stuffing muffins are the perfect bite-sized snacks or appetizers for the holidays. Not only are they easy to make, but they’re also packed with flavor and a touch of festive cheer. Pair with your favorite cranberry sauce for a sweet and savory combo that’ll have everyone grabbing seconds!

The best kind of holiday treats – sausage stuffing muffins!

Over the years, I have created multiple stuffing recipes to surprise my family during the holidays. Everything from cornbread sausage stuffing to apple and chicken sausage stuffing has graced our dinner table. But this year, I wanted to try something different – and that’s how these sausage stuffing muffins (with my famous cranberry sauce) came to be!

Sausage stuffing muffins are just what you’d expect—savory stuffing mixed with sausage, baked in muffin tins for perfectly sized portions. They’re the ultimate comfort food with a fun, party-ready twist.

Adding cranberry sauce gives a tangy, sweet twist that’ll have everyone going back for seconds (or even thirds, in my husband’s case).

This recipe is easy to multiple to serve all of your family and friends and can even be made ahead of time for a stress-free holiday meal. Plus, they’re perfect for leftover stuffing, too!

Ingredients needed

Here’s a bit more about what I used to make these delicious stuffing bites.

• Ground Sausage: Because everything’s better with sausage! But really, you’ll need a pound of ground-up sausage. You can use your favorite kind – pork, chicken, turkey – you name it! Just make sure it’s cooked before adding it to the stuffing mix.
• Stuffing Mix: I used a box of regular stuffing mix, but you can also use gluten-free or cornbread mix for a different flavor. Trader Joe’s has a delicious gluten-free stuffing mix!
• White Onions and Celery: These staple ingredients add a nice crunch and flavor to the muffins.
• Dried Cranberries: These little bursts of sweetness add a pop of color and texture to the sausage stuffing muffins. You’ll need 1/2 cup.
• Chopped Pecans: For added crunch and nuttiness, as well as some healthy fats. Feel free to substitute with other nuts like walnuts or almonds.
• Eggs: Whisked in a separate bowl and added to the mixture helps bind everything together nicely when baked.
• Chicken Stock: Adding in a cup of stock helps keep the sausage stuffing muffins moist and flavorful.
• Herbs and Spices: I used ground sage, salt, and pepper to season the stuffing mixture. Feel free to add any other herbs or spices you prefer. Thyme, rosemary, and even a touch of cinnamon can add some extra depth to the flavors.
• Shredded Cheddar Cheese: Last but not least, cheese! I used shredded cheddar for that classic taste, but you can use any type of cheese you like. I highly recommend adding it for some ooey-gooey goodness in every bite!
• Sriracha Cranberry Sauce: To take these muffins to the next level, serve them with my homemade Sriracha cranberry sauce. Trust me; you’ll thank me later. You’ll need canned cranberry sauce, orange juice, and a touch of sriracha.

Kitchen tools required

Here’s a bit more information about what I used to make these sausage stuffing muffins:

• Large skillet
• Mixing bowls
• Muffin tins
• Non-stick spray
• Measuring cups and spoons
• Saucepan for the cranberry sauce

For measuring, you will need a 1/2 cup, 1/3 cup, 1 teaspoon, and 1/2 teaspoon.

How to make homemade Sausage Stuffing Muffins

Preheat your oven to 350°F and give the muffin tins a quick spray with non-stick stuff.

In a big skillet, heat up some olive oil. Once it’s hot, toss in the onion and celery, cooking for 2-3 minutes. Add the sausage, breaking it up as it cooks. Turn off the heat when the sausage is done, and let it cool for at least 10 minutes.

In a large bowl, mix the stuffing ingredients together. Pour in the slightly cooled sausage and onions, along with all the juices. Mix it up to moisten the stuffing mix.

Throw in the cranberries, pecans, sage, salt, and pepper, and stir until well combined. Add the eggs, chicken stock, and cheddar cheese, mixing everything really well so it’s all evenly moist.

Use a 1/3 cup scoop to form the stuffing mixture into firm shapes and drop them into the greased muffin tin. They should hold their shape nicely and not fall apart.

Bake for 22-25 minutes until they’re golden brown. Let them cool a bit before digging in!

How to make spicy cranberry sauce

While the muffins bake, make the sauce by heating up the cranberry sauce in a saucepan over medium heat. Pour in the orange juice and sriracha, bringing it to a low simmer for about 5 minutes. Once it’s ready, pour the sauce into a glass dish for serving.

Below are some common sausage stuffing muffins questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Can I use homemade stuffing?

Absolutely! If you have a family favorite stuffing recipe, feel free to use it instead of the store-bought mix.

Are there vegetarian options?

Yes, you can use a vegetarian sausage substitute (or just leave it out altogether) and vegetable stock to make these muffins vegetarian-friendly.

Can I make these sausage stuffing muffins ahead of time?

Definitely! These muffins freeze well. Just make sure they’re fully cooled before storing them in an airtight container in the freezer.

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them and reheat in the oven before serving.

If you liked this recipe, you’ll want to try these!

• Corn Pudding
• Bourbon Cranberry Sauce
• Caramelized Onion Mashed Potatoes
• Oven Roasted Honey Carrots
• Roasted Garlic Parmesan Potatoes

Recipe by Erin Antoniak and Photos by Bake and Bacon

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Sausage Stuffing Muffins with Cranberry Sauce

Sausage stuffing muffins are the perfect bite-sized snacks or appetizers for the holidays. Not only are they easy to make, but they’re also packed with flavor and a touch of festive cheer. Pair with your favorite cranberry sauce for a sweet and savory combo that’ll have everyone grabbing seconds!

Prep: 20Cook: 25Total: 45 minutes

Yield 20 muffins 1x

1x2x3x

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Ingredients

Muffins

• 2 tbsp olive oil
• 1/2 small white onion, finely diced
• 1/2 cup finely diced celery
• 1lb ground sausage
• 1 box stuffing mix
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 tsp ground sage
• 1 tsp salt
• 1/2 tsp pepper
• 2 eggs, whisked in bowl
• 1 cup chicken stock
• 1 cup shredded cheddar cheese

Sauce

• 1 can cranberry sauce, I used whole berry
• 1/4 cup orange juice
• 3 tsp sriracha

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Instructions

1. Preheat oven to 350F and grease muffin tins with non-stick spray.
2. In a large skillet, heat olive oil. Once hot, add onion and celery and cook for 2-3 minutes.
3. Add in sausage and break it up as it cooks. Turn off stove once all sausage is cooked and let cool at least 10 minutes.
4. In a large bowl, add stuffing mixture. Pour slightly cooled sausage and onions on top, including the drippings. Mix up to hydrate the stuffing mix.
5. Add in cranberries, pecans, sage, salt, and pepper and stir until everything is well incorporated. Then pour on eggs, chicken stock, and cheddar cheese. Mix up mixture really well, coating each piece and making sure everything is evenly moist.
6. Using a 1/3 cup scoop, scoop stuffing and press into scoop to firm, then drop into greased muffin tin. It should have a nice shape and not be loose.
7. Bake for 22-25 minutes or until golden brown. Let cool slightly before eating!
8. While muffins are baking, make sauce by heating the cranberry sauce in a large saucepan over medium heat. Add in the orange juice and sriracha and bring to a lower simmer. Let simmer about 5 minutes and then pour into glass dish for serving.

Author: ErinCategory: Dinner, thanksgiving, side dishMethod: ovenCuisine: American