These gluten free stuffing muffins are filled with sweet Italian sausage, apples, cranberries, sage and pine nuts for a fun alternative to traditional stuffing!
Stuffing or dressing? Please tell me you say the former. Dressing is something you put on salad, not the Thanksgiving table. It’s almost as bad as when people call pasta sauce “gravy” (cringe).
Stuffing is hands down the best part of Thanksgiving to me. Nothing else comes even remotely close. If it was acceptable to just pile my mom’s stuffing and homemade cranberry sauce on my plate without any other sides or even the turkey, I’d be a happy camper.
I have no idea where her recipe comes from, whether it’s been handed down or just something she made up but regardless, it’s epic.
The bread takes a backseat and instead the sweet Italian sausage, cranberries, pine nuts, apples and herbs shine. It’s the perfect balance of sweet and savory, super moist (dry stuffings are THE WORST) and the one thing that there’s usually no leftovers of when dinner is over (although if there are, these stuffing frittata bites are a hit the next day).
I wanted to take a lot of the elements from my mom’s recipe and shove them into muffin molds to create these perfectly portioned stuffing muffins.
Instead of buying those pre-made stuffing croutons, I made my own using Udi’s white sandwich bread, cutting slices into cubes and toasting them in the oven. I’ve never been a fan of seasoned croutons (or breadcrumbs for that matter) and would much rather add my own seasonings and spices.
So if you’re like me and could easily gorge yourself on stuffing alone, these sausage cranberry apple stuffing muffins might just be the answer to your overflowing Thanksgiving plate.
Or, you can just say heck with it, it’s Thanksgiving after all and eat half the muffin tin yourself. No shame in that game either.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.