One of the best things about Thanksgiving is leftovers, especially when the leftover is stuffing. This year I decided to take my leftover stuffing to a new level by making Stuffing Muffins. So crispy and savory with a hint of sweetness from the cranberries, this delectable side dish may be the beginning of a new Thanksgiving tradition.
Stuffing Muffins
Ingredients
3 cups prepared stuffing
1 cup crumbled sausage - plant-based apple sage,
chicken apple sausage, or sweet Italian sausage
3 large eggs
1/4 cup dried cranberries
1 1/2 tablespoon fresh sage, chiffonade
2 teaspoon fresh rosemary, minced
1/2 cup vegetable stock
Directions
Preheat the oven to 350 degrees F.. Lightly grease a muffin with cooking spray.
In a large bowl, combine the stuffing, sausage, eggs, cranberries, stock, and fresh herbs. Mix until combined.
Divided the mixture evenly into muffin cups. Bake until crispy on top and the mixture is cooked through, about 30 minutes.
Remove from the oven and cool for 5 minutes. Serve warm.
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