I love this take on traditional stuffing. I mean, let’s face it. It is traditional stuffing, but just piled in individual stuffing cups, and baked in a muffin tin.

This makes a super easy set up for a thanksgiving buffet, where everyone can just grab a cup and go. And they are the perfect portion for a thanksgiving feast.

They are also super easy to pack up and go, for a potluck or friendsgiving.

Feel free to make ahead of time (I do them the day before)- up until baking in the oven, and just do that right before serving.

Ingredients:

1/2 sagey-garlicy crouton recipe

8 oz regular ground sausage

1 cup chopped celery

1 cup chopped onion

1 cup chopped granny smith apple

2 cloves garlic, minced

1/2 cup dried cranberries

1 cup chicken broth

1/2 cup butter, melted

1/2 bunch sage, thinly sliced

Directions:

Preheat oven to 350.

Line a muffin tin with tulip muffin cups.

Heat sausage in a large sauce pan over medium-high heat until browned.

Remove sausage from pan, into a large bowl. Turn heat to medium.

Add celery, onions, and apple. Sauté in rendered fat, until just softened. Add garlic, stir to combine for about 2 minutes. Add to sausage.

Add croutons, cranberries, broth, butter, and sage. Stir until combined.

Spoon mixture into muffin cups. (Should fill 12). At this point, if you wish, you can refrigerate overnight, and save the baking for day off.

Bake in oven for 25 minutes. Checking toward the end to make sure tops are crispy, golden, but not burning.

Remove and serve.