So quick and easy and it makes boxed stuffing into your own special recipe!
- 1 box of stuffing mix (pick your favorite.. Chicken, Turkey, Pork, Herb & Mushroom)
- 1/2 roll of breakfast sausage
- 1/2 Granny Smith apple, diced in 1/4″ pieces (It’s up to you whether you want to peel the apple or not.)
- 2-3 tbsp diced onion (to taste)
- 1 rib of celery, diced small
- 2 eggs, beaten (optional, I’ll explain in a sec)
(Double if cooking ahead)
Follow the measurements on the package of stuffing for water & butter but reduce the butter by half.
In a medium frying pan over medium-low heat, cook the sausage. You don’t want it to brown, you just want it cooked through and separated into small pieces.
When the sausage is about halfway cooked, add the celery and onion. When the sausage is completely cooked through, add the diced apple and cook for another 2 minutes.
When the water/butter comes to a boil, add the sausage mixture, grease and all to the pot and stir. Add the croutons and mix well.
If you like your stuffing fluffy: It’s ready to serve.
If you like your stuffing crunchy: Spread it into a pan and put under the broiler until browned and crunchy.
If you like your stuffing crunchy and you’re serving a crowd or you’re cooking ahead: Mix the beaten eggs into the stuffing mixture. Use an ice cream scoop to portion into greased muffin pans and bake at 375°F for 20-25 minutes (depending on the size of your muffin pans).
Cooked in muffin tins makes it easy to grab on the buffet table at holiday dinners or pot lucks. It’s also great for freezing and perfect for packing lunches. For a quick weeknight dinner, just take what you need out of the freezer and heat them up.
For other muffin tin ideas, check out Work Smart, Save Money, Eat Great! Remember, as always these ingredients are my suggestions. Feel free to choose your own favorite flavors and make it your own. Enjoy!