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Sausage and Apple Stuffing Muffins Recipe

The Italian sausage adds a spicy kick to these mini muffins.

Prep: 20 minutes | Cook: 30-35 minutes | Makes: 48 mini muffins

Sausage Apple Celery Soup Stuffing Muffins

Sausage and Apple Stuffing Muffins


  • 1 pound ground Italian sausage (can also used sage sausage)
  • 2 tablespoons butter
  • 1 apple, cut into 1/4 inch pieces (Granny Smith, Golden Delicious, McIntosh)
  • 1/2 teaspoon dried thyme
  • 1 can cream of celery soup (10 3/4 ounce)
  • 1 bag Pepperidge Farms stuffing (14 ounces)
  • 2 eggs
  • 2-3 cups of chicken broth
  • Bunch of parsley


  1. Preheat the oven to 350 degrees.  Grease a 24 cup mini muffin tin.
  2. If the you buy the sausage in links, remove the casings.  In a medium skillet, brown the sausage, making sure to break up any large chunks.
  3. Remove from the skillet with a slotted spoon and set aside on paper towels.
  4. In the same skillet, melt the butter.  Add the apples and thyme and saute for about 4 minutes.  Add the soup and cook for 2 more minutes.
  5. Place the stuffing in a large bowl.  Add the sausage and apple mixture.  Add 2 eggs and combine well.  Add enough broth until the bread is moistened and you are able to form a ball with the stuffing.
  6. Firmly press the stuffing into the prepared muffin tin.
  7. Bake at 350 degrees for 15-20 minutes until set.
  8. Garnish with a parsley leaf.

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  1. love the idea of making stuffing muffins. Will have to keep this in mind for Christmas.

    Comment by Heather