Easy Mini Sausage Stuffing Muffins for Your Holiday Table

What’s not to love? You’re getting all the cozy, savory, herby flavor of your favorite Thanksgiving side dish in one perfectly portable, bite-sized package. These little muffins are the ultimate crowd-pleaser for a busy holiday season. They’re easy to make ahead, a total breeze to serve, and they free up your precious oven space on the big day. Honestly, I think they’re even better than the traditional casserole because every single muffin has those delicious, crispy edges we all fight over. So good.

What Is Mini Sausage Stuffing Muffins?

Imagine all the best parts of classic sausage stuffing—the savory meat, the soft bread, the fragrant sage and thyme—baked into a cute, individual muffin. It’s not a sweet muffin, of course, but a savory one that captures the heart and soul of a holiday feast in a single, grab-and-go bite. They’re the perfect solution when you need a fantastic appetizer for a Friendsgiving potluck, an easy finger food for a Thanksgiving cocktail party, or just a fun twist on the classic to sit alongside your turkey.

Ingredients

• 1 lb mild Italian turkey sausage: Provides a savory, flavorful base without being too heavy.
• 6 cups dry bread cubes (about ½ inch): The foundation that soaks up all the delicious flavors and creates the perfect texture.
• 4 tbsp unsalted butter: For sautéing and adding rich, buttery notes.
• 1 medium yellow onion, finely diced: Adds a sweet, aromatic base flavor.
• 2 celery stalks, finely diced: Brings a essential crunch and fresh, earthy taste.
• 2 cloves garlic, minced: Gives that unmistakable punch of savory flavor.
• 2 tsp fresh sage, minced: The classic, unmistakable herb for holiday stuffing.
• 1 tsp fresh thyme leaves: Complements the sage with its warm, slightly minty flavor.
• 1 ¾ cups chicken or vegetable broth: The liquid that binds everything together and keeps the muffins moist.
• 2 large eggs, lightly beaten: Acts as the binder to hold our muffin shape.
• ½ tsp black pepper: For a little bit of sharp heat.
• ½ tsp salt (or to taste): Enhances all the other flavors.

Step by Step Method

1. Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin. This prevents sticking and makes cleanup a snap.
2. In a large skillet over medium heat, cook the turkey sausage, breaking it up with a spoon until it’s browned and cooked through. This should take about 8-10 minutes. Use a slotted spoon to transfer the cooked sausage to a large mixing bowl, leaving any drippings behind.
3. Add the butter to the same skillet. Once melted, add the onion and celery. Sauté for about 6-8 minutes, until the vegetables are softened and fragrant. Add the garlic, sage, and thyme and cook for one more minute, until you can really smell those incredible herbs.
4. Pour the vegetable and herb mixture into the bowl with the cooked sausage. Add the dry bread cubes and gently toss everything to combine.
5. In a separate small bowl or measuring cup, whisk together the broth and eggs. Slowly pour this liquid over the bread and sausage mixture. Gently fold everything together until the bread is evenly moistened. Let this mixture sit for about 10 minutes so the bread can fully absorb the liquid.
6. Divide the stuffing mixture evenly among the 12 prepared muffin cups, pressing down lightly to pack it in. Pop the tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and crispy.
7. Let the muffins cool in the tin for just 5 minutes before carefully running a knife around the edges to loosen them. This helps them hold their perfect shape when you lift them out. Serve warm and enjoy!

Serving Ideas & Pairings

These muffins are the most versatile little things. For an easy Thanksgiving appetizer, set them out on a platter with a bowl of cranberry sauce for dipping. They’re a fantastic addition to any Thanksgiving charcuterie board, nestled alongside cheeses, fruits, and nuts. Heading to a Friendsgiving? These are your ticket—easy to transport and always the first thing to disappear. And of course, they’re a natural fit right on the dinner plate next to your roast turkey, mashed potatoes, and green bean casserole. For a drink pairing, a chilled glass of apple cider or a dry white wine works beautifully.

Creative Variations

Don’t be afraid to get creative and make these your own! For a sweeter twist, add a half cup of dried cranberries or chopped apples to the mix. If you love a deeper flavor, use a hearty multigrain or sourdough bread for your cubes. For a little crunch, stir in a half cup of chopped pecans or walnuts. And if you’re feeling adventurous, a few dashes of hot sauce in the broth mixture will give them a nice little kick. For a vegetarian version, simply skip the sausage and use an extra cup of vegetables like chopped mushrooms or carrots.

Storage Tips

Let any leftover muffins cool completely to room temperature. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage. Arrange the cooled muffins in a single layer on a baking sheet to flash freeze for an hour, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months. To reheat, pop them straight from the fridge or freezer into a 350°F (175°C) oven for 10-15 minutes (or a bit longer if frozen) until heated through and crispy again. The microwave works in a pinch but won’t give you that crisp exterior.

Oven Temperatures

This recipe is designed for a conventional oven preheated to 375°F (190°C). If you are using a convection oven, reduce the temperature by 25 degrees to 350°F (175°C) and check for doneness a few minutes early, as they may cook faster. The muffins are done when the tops are a beautiful, deep golden brown and the edges look firm and crispy.

Leftover Ideas

Leftover Mini Sausage Stuffing Muffins are a gift! Crumble them up and use them to top a pot pie or a casserole for an instant crunchy, flavorful topping. You can also break them apart and pan-fry them in a little butter to make the most incredible crispy croutons for a post-holiday salad. Or, simply reheat them and serve alongside a fried egg for a fantastic breakfast that feels totally special.

FAQs

• Can I make these Mini Sausage Stuffing Muffins ahead of time? Absolutely! You can assemble the entire mixture the day before, cover it tightly, and keep it in the fridge. When you’re ready, just scoop it into the muffin tin and bake. You may need to add a few extra minutes to the baking time since the mixture will be cold.
• What are some other easy holiday appetizers to serve with these? These muffins pair wonderfully with other simple bites like baked brie with jam, a seasonal crudité platter, or some bacon-wrapped dates. They’re the star of any spread of Thanksgiving party food.
• My bread seems really dry. Is that right? Yes! You want your bread cubes to be dry or even slightly stale so they can soak up all that delicious broth and egg mixture without turning into mush. If your bread is fresh, simply spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 10-15 minutes to dry them out first.
• Can I use frozen vegetables to save time? You can, but I honestly prefer fresh here. Frozen onions and celery will release a lot more water when they cook, which can make your stuffing muffins a bit soggy. Taking the few extra minutes to chop fresh makes a world of difference in the final texture.