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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 124.7
  • Total Fat: 3.4 g
  • Cholesterol: 27.4 mg
  • Sodium: 265.1 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 8.2 g

View full nutritional breakdown of Apple, Onion and Sausage Stuffing Muffins calories by ingredient
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Apple, Onion and Sausage Stuffing Muffins

Submitted by: SHELBSYD
Apple, Onion and Sausage Stuffing Muffins

Introduction

Proportion your stuffing so you can control how much you eat, not to mention you get a nice crispy top too! Proportion your stuffing so you can control how much you eat, not to mention you get a nice crispy top too!
Number of Servings: 18

Ingredients

    1 package of Whole Wheat Bread or 8 - 10 cups of bread crumbs such as pepperidge farms.
    1 lbs. Pork Sausage with Sage
    4 ribs celery and greens, from the heart, chopped
    1 medium to large yellow skinned onion, chopped
    3 McIntosh apples, quartered and chopped
    Salt and pepper
    egg
    Chicken broth

Directions

You can make the Bread Crumbs in advance. I did mine the day before then placed in a brown bag over night.


Bread Crumb Recipe
Preheat oven 350 degrees

I took 16 pieces (loaf of bread) of Oroweat Double Fiber Bread and cut them into 1/4" squares. Bake for 5 minutes, then flip and cook for an additional 3 minutes or until crispy. You can use seasoning if you prefer.

Stuffing recipe
Set oven to 350 degrees

Preheat a large skillet over medium high heat. and add your pork, and vegetables and apple. Cook until meat is browned and vegetables are tender. In a colander dump your meat and vegetable mixture to drain the fat. In a large bowl, add your meat mixture and bread crumbs. I used 10 cups of bread crumbs. In a bowl mix the egg and one cup of chicken broth together and place in bowl with bread crumbs and meat, mix together. Add additional broth until all of the bread is soft but not wet. About 4 cups total.

Spray 2 Muffin tins with cooking spray. With your hands scoop out the muffin mixture and place in muffin tins. You can over stuff the tins. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

You can use any kind of apple you like. I used granny smith for this stuffing.






Number of Servings: 18

Recipe submitted by SparkPeople user SHELBSYD.






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Member Ratings For This Recipe

  • I guess I didn't make them correctly... they just tasted like sausage bread. Nobody in my house liked them. My blender pulverized the apples. Not a good recipe for non-cookers. :) - 7/8/12

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  • Great recipe. We brought these as appetizers to a cocktail party. They were a big hit! - 12/10/11

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  • I was just thinking the other day of making my stuffing in muffin cups to control portion sizes and this recipe is very close to the one I use. Good to see this. Thank you. - 9/21/11

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  • Great recipe...identical to mine, but I use cranberries instead of apples.... - 11/25/10

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