Mini Sausage Stuffing Muffins remind me of family dinners when the leaves started to turn. My story with these started during one crisp October in Vermont, helping prep Thanksgiving ahead of time. Instead of baking a giant tray of stuffing, my grandmother scooped the mixture into muffin tins, and what came out were golden, crispy-on-the-outside, soft-on-the-inside stuffing muffins, each with its own crunchy edge.
These are the kind of bites that disappear fast at fall potlucks or Friendsgiving tables. Packed with savory sausage, herbs, and veggies, these muffins are perfectly portioned and irresistibly flavorful. Whether you’re planning a cozy meal or want an easy make-ahead side, this recipe is for you.
From your first batch, you’ll see why this Mini Sausage Stuffing Muffins recipe is a reader favorite, easy, flavorful, and full of comfort. Let’s make your fall table unforgettable.
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Mini Sausage Stuffing Muffins
- Total Time: 50 minutes
- Yield: 12 muffins
Description
Mini Sausage Stuffing Muffins are savory, crispy-edged bites perfect for fall gatherings, potlucks, or an easy Thanksgiving side. Packed with sausage, herbs, and veggies, they’re full of comforting flavor in a fun, individual format.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 1 garlic clove, minced
- 250g ground sausage (halal chicken sausage works great)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage (or 1 tsp dried)
- 1 tablespoon chopped fresh thyme (or 1 tsp dried)
- 4 cups day-old bread, cubed (sourdough or rustic white preferred)
- 1½ cups vegetable broth (low sodium)
- 2 eggs, lightly beaten
- Cooking spray or oil for greasing muffin pan
Instructions
- In a large skillet over medium heat, add olive oil and sauté onion and celery until soft (about 5 minutes). Add garlic and cook for another minute.
- Add sausage, break apart, and cook until browned. Stir in salt, pepper, parsley, sage, and thyme.
- In a large bowl, mix sausage mixture with cubed bread. Pour in broth and stir until moistened. Let sit for 5 minutes.
- Mix in beaten eggs to bind the mixture.
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin and scoop mixture evenly into each cup, pressing gently.
- Bake for 25–30 minutes until golden brown. Let cool for 5 minutes before removing.
Notes
Use day-old bread for best texture. Avoid overmixing to keep muffins light. Let them cool slightly before removing from the tin to hold their shape.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients You’ll Need
Here’s everything to gather before you begin, pantry basics, fresh herbs, and savory sausage bring these muffins to life.
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 1 garlic clove, minced
- 250g ground sausage (halal chicken sausage works great)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage (or 1 tsp dried)
- 1 tablespoon chopped fresh thyme (or 1 tsp dried)
- 4 cups day-old bread, cubed (sourdough or rustic white preferred)
- 1½ cups vegetable broth (low sodium)
- 2 eggs, lightly beaten
- Cooking spray or oil for greasing muffin pan
Need a side to match this? Try pairing with this autumn squash soup or the dense bean salad for a comforting fall spread.
How to Make Mini Sausage Stuffing Muffins
Follow these easy steps, it’s a breeze even if you’re new to baking savory dishes.
1. Sauté the base
In a large skillet over medium heat, add olive oil. Toss in onion and celery and cook until soft (about 5 minutes). Add garlic and cook another minute.
2. Cook the sausage
Add sausage to the skillet. Break it apart and cook until browned and cooked through. Sprinkle in salt, pepper, parsley, sage, and thyme. Stir to combine.
3. Mix with bread
In a large bowl, combine the sausage mixture with cubed bread. Pour in the broth and stir until bread is moistened but not soggy. Let it sit for 5 minutes.
4. Add eggs
Mix in beaten eggs, they’ll bind everything together.
5. Bake
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin and scoop the stuffing into each cup. Press gently to pack it in.
Bake for 25–30 minutes until golden brown on top. Let them cool for 5 minutes before removing.
Planning ahead for a holiday table? These pair beautifully with garlic parmesan chicken and potatoes or the marry me chicken crock pot.
Tips for Success
- Use day-old bread: Slightly stale bread soaks up flavor without getting mushy.
- Chop evenly: Uniformly diced celery and onion mean even flavor and bake time.
- Don’t overmix: Combine ingredients just until moistened to keep texture light.
- Cool before serving: Give them a few minutes in the tin, they firm up as they cool, making them easier to lift out.
Looking for a sweet pairing? Try these apple pumpkin streusel muffins, a seasonal dessert dream.
Variations You’ll Love
Make this recipe your own with one of these delicious twists:
Gluten-Free Version
Use gluten-free bread cubes, they hold up well and taste just as satisfying.
Vegetarian Swap
Skip the sausage and use sautéed mushrooms and leeks for rich umami depth.
Add a streusel topping (savory style)
Mix ½ cup breadcrumbs with 1 tablespoon melted butter, a pinch of garlic powder, and sprinkle on top before baking for extra crunch.
Make it spicy
Add a dash of crushed red pepper flakes or use a spicy chicken sausage.
Don’t miss these spicy chicken noodle soup and chile relleno quesadilla recipes if heat is your thing.
Storage and Make Ahead Tips
Whether you’re planning for a big day or prepping ahead, these muffins store and reheat beautifully.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap individually in plastic wrap and place in a zip-top bag. Freeze for up to 1 month.
- Reheat: Warm in a 350°F oven for 10 minutes, or microwave for 30 seconds each.
These little bites even make great breakfast pairings next to your morning eggs or a bowl of wholesome banana bread baked oats.
Why Readers Love This Recipe
Easy to prep ahead
Individual portions (no slicing!)
Cozy, classic fall flavors
Great for potlucks, brunches, and family dinners
Naturally kid-friendly
Final Thoughts
Mini Sausage Stuffing Muffins are everything we love about fall comfort food in one neat, flavorful bite. They’ve become a must at our table, and I know they’ll find a spot on yours too. Whether it’s your first time baking savory muffins or you’re a holiday host looking for make-ahead wins, this recipe delivers on flavor, texture, and ease.