Have you planned your Thanksgiving menu yet? My daughter and I got the cookbooks and recipes down from the shelf this weekend. We had fun looking through so many treasured recipes from my mom and my grandmother. I swear if I close my eyes, I can hear the clanking of dished in the kitchen and the smell of delicious food cooking. Little did I know those memories would inspire me to be the foodie I am today!
Mom had many recipes she served every holiday. Those were recipes the family looked forward to every year. She also would scour cookbooks for new recipes to add to our menu. We also looked forward to those. Again, foodie mom makes foodie children! She had a great palate and knew what we liked. She always hit a home run when she served those yet untried dishes. This year, I wanted to follow in that tradition and find a new recipe to serve my family.
As a kid, mom served sausage and herb stuffing for the holidays. This year, I updated her recipe and I created these delicious Cranberry And Sausage Herb Stuffing Muffins. I knew the family already loved mom’s classic stuffing recipe, so that was a great place to build from. We all love the tartness of cranberries. I thought those would be a great balance to the spice of the sausage. When I found stove top herb stuffing at the grocery store, my recipe came together.
Henry loves it when I make recipes in muffin tins. I have done this with several of his favorites. he does not like turkey, so I make meatloaf for he and his dad for the holidays. They love my Meatloaf Muffins topped with Mashed Potatoes. Shhhh. Don’t tell Henry, but I make these with ground turkey instead of beef! He cannot tell the difference!
Look at how easy my Cranberry And Sausage Herb Stuffing Muffins are to make!
When you are making your stuffing, you can make it with water or stock. I prefer to add chicken or vegetable stock. I feel it gives it more flavor. I have a vegetable chopper that makes prep work super easy. It only takes about 10 minutes to get your Cranberry And Sausage Herb Stuffing Muffins started and into the muffin tins. If you prefer to have your stuffing in the turkey, this recipe is easy to double. Put half inside the bird and half into the muffin tins. Easy peasy! I know your family is going to love this recipe as much as my does! From my family to yours…Happy Holidays!
- 1 box of herb stuffing
- 1 ½ cup vegetable broth
- 1/2 cup chopped celery
- 1 small yellow onion, finely chopped
- 2 tbsp. butter
- 1/2 pound sausage, browned and drained
- ½ cup cranberries
- Preheat oven to 350 degrees.
- Empty fresh or cranberries into a saucepan. Add 1 cup sugar and 2 tablespoons water, Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- In a medium skillet, melt butter. add the celery and onion and cook for about 5 minutes until tender. Add sausage. Cook until sausage is browned.
- Add cranberries and stir until combined and cook another 2 minutes. Remove from heat.
- Cook stuffing according to directions. Substitute vegetable broth for water. Stir in sausage mixture.
- Spray muffin tin with cooking spray. Fill with mixture. Pack tightly. Bake 20-25 minutes or until tops are golden brown. Remove from oven and allow to cool.
What stuffing recipe do you serve each year for the holidays? I would love to hear all about it! Please share below!