Your New Favorite Holiday Side is Here (and It’s Portable!)

Hey there, friend! Olivia here, waving at you from my flour-dusted kitchen. Can you smell it? That magical, unmistakable aroma of the holidays is starting to fill the air. It’s a symphony of sizzling sausage, earthy herbs, and sweet, tart cranberries. If your heart does a little happy dance at the thought of a holiday table groaning with delicious, comforting food, then you and I are kindred spirits.

But let’s be real for a second. As much as we love the classic holiday spread, it can be a logistical puzzle. Juggling oven space, keeping things warm, and that eternal struggle of serving a beautiful, cohesive stuffing from a big baking dish without it turning into a pile of… well, stuffing. I’ve been there, apron askew, trying to do it all. That’s exactly why I became obsessed with creating a solution that’s not only delicious but also downright clever and fun.

Enter the hero of this story: Sausage & Cranberry Stuffing Muffins. We’re taking everything you adore about traditional stuffing—the savory, the herby, the slightly sweet—and packing it into adorable, individual portions. They’re crispy on the outside, tender and moist on the inside, and they bake in a fraction of the time. No more fighting over the crispy corner bits; every single muffin is its own perfect, crispy-topped masterpiece. They’re perfect for holiday dinners, a brilliant bring-along for potlucks, and the ultimate vehicle for next-day leftover sandwiches. Get ready to fall in love with stuffing all over again.

The Stuffing That Started It All

This recipe has its roots in a very specific, slightly chaotic, and wonderfully warm memory. Picture it: my Grandma Eleanor’s kitchen, circa 1998. The air is thick with the scent of roasting turkey, and my grandma, a formidable woman with a kind heart and a perpetually floury apron, is presiding over a massive bowl of her “famous” stuffing. It was a sight to behold. But the real magic happened after the main event.

The next morning, she’d take the leftover stuffing, press it into a cast-iron skillet, and fry it up into crispy, golden-brown patties. She’d serve them with a fried egg on top, and it was, without a doubt, the best breakfast of the year. That transformation—from a side dish to a handheld, craveable meal—stuck with me. These Sausage & Cranberry Stuffing Muffins are my love letter to that memory. They capture that perfect crispy-to-soft ratio right from the get-go, no second-day frying required. It’s my way of packaging that cozy, leftover-magic feeling and serving it up on day one.

Gathering Your Flavor Dream Team

What I love about this recipe is how simple and forgiving the ingredient list is. This is about building layers of flavor with cozy, familiar friends. Let’s break it down.

1 lb ground sausage (mild or spicy): This is the flavor foundation. I often go for a mild Italian sausage for its beautiful fennel and garlic notes, but if your crew loves heat, a spicy breakfast sausage is a fantastic way to wake up the whole dish. Chef’s Insight: If you’re using sausage in casings, just squeeze it right out!
1 small onion, finely chopped & 2 celery stalks, diced: The classic aromatic duo, also known as a “soffritto.” They create a savory-sweet base that makes the entire muffin taste deeply developed. Substitution Tip: No onion? A generous spoonful of onion powder in a pinch will do!
1 ½ cups dried stuffing mix or cubed bread (day-old): The heart of the operation! I’m a huge fan of using a good-quality, seasoned dried stuffing mix for convenience and consistent flavor. But if you have a loaf of day-old rustic bread (like sourdough or ciabatta) cut into ½-inch cubes, that works beautifully and adds wonderful texture. Chef’s Insight: Day-old bread is key! It’s sturdier and soaks up the broth and eggs without turning to mush.
½ cup dried cranberries: These little ruby gems are the pop of sweet-tart joy that cuts through the richness of the sausage. They’re non-negotiable for me! Substitution Tip: Not a cranberry fan? Try chopped dried apricots or even tart cherries for a different fruity twist.
2 teaspoons fresh or dried sage & 1 teaspoon thyme: The soul of holiday flavor. If you can get your hands on fresh herbs, please do—they’re incredibly fragrant. But a well-stocked pantry of dried herbs will absolutely get the job done. Chef’s Insight: Rub dried herbs between your palms before adding them to wake up their essential oils and maximize their aroma.
Salt and pepper to taste: Your best friends for seasoning. Remember, the sausage and broth may already be salty, so always taste before you add extra salt!
1 ½ cups chicken broth & 2 eggs, beaten: This is the “glue” that binds our muffins and keeps them irresistibly moist. The broth adds savoriness, and the eggs act as a binder for that perfect, sliceable texture. Substitution Tip: Vegetable broth works perfectly for a pescatarian version.
Butter or oil for greasing muffin tin: Don’t skip this! A well-greased tin is the secret to getting those muffins out with all their beautiful, crispy edges intact.

Let’s Make Some Muffin Magic!

Okay, team, apron on! This is where the fun begins. We’re going to build these flavor-packed muffins step-by-step. I’ll be right here with you, sharing all my little hacks to ensure your success.

Preheat and Prep: First things first, get that oven preheating to a nice, hot 375°F (190°C). This ensures a crisp exterior. Now, take your muffin tin and give it a really good greasing with butter or oil. Get into every nook and cranny! I like to use a pastry brush for this, but a paper towel with a dab of butter works just fine. Chef’s Hack: For super easy cleanup and guaranteed non-stick power, you can use paper muffin liners, but you’ll lose some of that crispy outer edge we love so much.
Brown the Sausage: Grab a large skillet and place it over medium-high heat. Add your sausage and cook it, using your spoon to break it up into small, bite-sized crumbles. You want it to be beautifully browned and cooked through. This should take about 6-8 minutes. Chef’s Commentary: Don’t drain the fat just yet! That rendered fat is liquid gold for cooking our veggies.
Sauté the Aromatics: To the same skillet with the sausage and its glorious drippings, add your chopped onion and celery. Sauté them for about 5-7 minutes, until they’ve softened and turned translucent. You’ll know they’re ready when your whole kitchen smells incredible. This step is all about building a flavor foundation.
The Big Combine: In a large mixing bowl—I mean large, we need mixing room!—combine the sausage and veggie mixture, your dried stuffing mix or bread cubes, the dried cranberries, sage, and thyme. Give it a good toss with a large spoon or even your hands (my preferred tool!) until everything is evenly distributed.
Add the Binders: Now, pour in the chicken broth and the beaten eggs. This is the crucial step! Mix everything together until the liquid is fully absorbed and the mixture is uniformly moist. You don’t want any dry pockets. Chef’s Hack: Let the mixture sit for 5-10 minutes after mixing. This allows the bread to fully absorb the liquid, which is the secret to a tender, not-gummy, interior.
Pack the Muffin Tin: Using a spoon or an ice cream scoop for uniformity, divide the stuffing mixture among the 12 prepared muffin cups. Here’s the key: press it down firmly! Really pack it in there. This helps the muffins hold their shape once baked, so you get a perfect little stuffing cake, not a crumbly mess.
Bake to Perfection: Slide the muffin tin into your preheated oven and bake for 20-25 minutes. You’re looking for gorgeous, golden-brown tops that are firm to the touch and irresistibly crisp around the edges. Your house is going to smell like a holiday dream.
The Cool Down: This might be the hardest part. Remove the tin from the oven and let the muffins cool in the pan for at least 5-10 minutes. This resting period allows them to set and firm up, making them much easier to remove. Then, gently run a butter knife around the edges to loosen them and lift them out.

How to Serve These Show-Stoppers

Presentation is part of the fun! I love arranging these muffins on a beautiful wooden board or a rustic platter, maybe with a few fresh sprigs of rosemary or sage for a festive touch. They are the ultimate all-in-one side, but they love a little company. A drizzle of warm, homemade gravy over the top is pure heaven. For a bright, tangy contrast, a spoonful of cranberry chutney or sauce on the side is absolutely divine. And don’t forget, they are the perfect built-in portion for holiday plates – no messy serving spoons required!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Feel free to get creative and make it suit your taste!

Go Gluten-Free: Easily swap the stuffing mix for your favorite gluten-free bread cubes or a certified GF stuffing mix. The method remains exactly the same!
Apple & Sage: Add ¾ cup of finely chopped apple (like Granny Smith for tartness) when you sauté the onions and celery. It adds a wonderful sweetness and moisture.
Mushroom & Thyme: For a vegetarian version, swap the sausage for 8 oz of finely chopped cremini mushrooms. Sauté them first until they release their water and brown, then proceed with the recipe using vegetable broth.
Cornbread & Andouille: Give it a Southern spin! Use crumbled day-old cornbread instead of stuffing mix and a spicy Andouille sausage. It’s a game-changer.
Nutty Crunch: Stir in ½ cup of toasted pecans or walnuts with the cranberries for a fantastic textural contrast.

From My Kitchen to Yours: A Few Parting Thoughts

This recipe has become such a staple in my holiday rotation that it’s evolved in little ways over the years. I remember the first time I made them, I was so nervous they wouldn’t hold together. I packed that muffin tin so tightly my knuckles were white! But it worked, and now I can’t imagine a Thanksgiving without them.

One of my favorite kitchen stories involves these muffins and my then-three-year-old nephew. He was notoriously picky, but he saw these “stuffing cupcakes” and his eyes lit up. He devoured two of them, declaring them “the best turkey cookies” he’d ever had. I’ve called them Turkey Cookies in my head ever since. So if you have little ones, maybe try that name—it might just work its magic!

The other great thing? They freeze like a dream. Let them cool completely, then pop them in a freezer bag. To reheat, just warm them in a 350°F oven until hot and crispy again. It’s like having a little bit of holiday joy on demand.

Your Stuffing Muffin Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so I’ve gathered the most common ones here to help you out.

Q: My stuffing muffins turned out a bit dry. What happened?
A: The most common culprit is not enough liquid or over-baking. Make sure you’re using the full 1 ½ cups of broth and that your eggs are well-beaten and fully incorporated. Also, all ovens vary, so start checking at the 20-minute mark. If the tops are browning too quickly, you can loosely tent the pan with foil for the last few minutes of baking.

Q: Can I make these ahead of time?
A> Absolutely! You have two great options. 1) Assemble the night before: Complete all steps through packing the muffin tin. Cover tightly with plastic wrap and refrigerate. The next day, let the tin sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed (you may need to add 1-2 extra minutes). 2) Bake and Freeze: Bake them completely, let them cool, and freeze. Reheat from frozen in a 350°F oven for 15-20 minutes.

Q: My muffins are crumbly and didn’t hold their shape. Why?
A> This usually comes down to two things: not packing the mixture firmly enough into the cups, or not letting them rest after baking. That firm press is non-negotiable for structure, and the cooling time allows the eggs to fully set, acting as the glue that holds everything together. Be patient—it’s worth it!

Q: What’s the best sausage to use?
A> It’s all about personal preference! A mild Italian sausage gives you those classic fennel and garlic notes. A sage-flavored breakfast sausage leans into the traditional stuffing flavor profile. And a spicy Italian or Andouille sausage adds a wonderful kick that plays beautifully with the sweet cranberries. You really can’t go wrong.

Sausage & Cranberry Stuffing Muffins : Savory, Handheld Holiday Sides

Author: OliviaBennett

Print Recipe

Description

Step aside, traditional stuffing—there’s a new holiday star at the table! These Sausage & Cranberry Stuffing Muffins are everything you love about classic stuffing, but baked into perfectly portioned, crispy-edged bites. Bursting with savory sausage, fragrant herbs, and tart cranberries, each muffin delivers the ideal balance of cozy holiday flavors. They’re easy to make, effortless to serve, and even better to share—ideal for festive dinners, potlucks, or next-day leftover sandwiches.

Ingredients

Scale

1 lb ground sausage (mild or spicy)
1 small onion, finely chopped
2 celery stalks, diced
1½ cups dried stuffing mix or day-old bread cubes
½ cup dried cranberries
2 tsp sage + 1 tsp thyme (fresh or dried)
Salt & pepper to taste
1½ cups chicken or vegetable broth
2 eggs, beaten
Butter or oil for greasing muffin tin

Instructions

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
Brown sausage in a skillet (6–8 mins). Add onion and celery; sauté until soft.
Combine sausage mixture with stuffing mix, cranberries, herbs, and seasoning in a large bowl.
Add broth & eggs, mixing until evenly moistened. Let rest 5–10 mins to absorb.
Pack mixture firmly into muffin cups.
Bake 20–25 mins until golden and crisp on top.
Cool 5–10 mins before removing. Serve warm with gravy or cranberry sauce.

Notes

For extra moisture, add 2 tbsp melted butter to the mix.
Want a flavor twist? Try apple chunks, toasted pecans, or swap sausage for mushrooms.
To make ahead, prep and refrigerate unbaked muffins overnight or freeze baked ones for easy reheating.

Nutrition

Calories: 180 cal Per Serving
Fat: 11g
Carbohydrates: 14g
Protein: 9g

Nutritional Information (Approximate, Per Muffin)

Calories: 180 | Carbohydrates: 14g | Protein: 9g | Fat: 11g

Please note: These values are approximate and can vary based on the specific brands of ingredients you use.

Final Thoughts: Your New Holiday Tradition Awaits

So, there you have it. The Sausage & Cranberry Stuffing Muffin—a humble side dish, reimagined. It’s the solution to oven-space chaos, the answer to soggy leftovers, and the guaranteed star of the potluck. They’re easy, make-ahead friendly, and so delicious, they might just outshine the turkey. Give them a try, and get ready to make a few new holiday memories of your own.

Ready to bake? Don’t forget to pin this post and share your “stuffing muffin” creations with me on social by tagging @YourKitchenHandle! I can’t wait to see them.