White Pattern

Smoked Sausage and Apple Stuffing Bites

You can now enjoy your favorite Thanksgiving side dish all year long with this delicious appetizer in partnership with Hillshire Farm® Brand.

  • 15min
  • 45min
  • 13
  • 8 ounces Smoked Sausage, cut into ¼" cubes
  • 6 cups (1/2-inch) cubed sourdough bread
  • 1 tablespoon unsalted butter
  • 1 ½ cups chopped Honeycrisp apple
  • 1 cup chopped yellow onion
  • 4 teaspoons minced garlic
  • 2 tablespoons chopped fresh sage
  • 1 ¼ cups unsalted chicken stock
  • 3 tablespoons chopped fresh parsley
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  1. Preheat oven to 425°F. Coat a (24-cavity) mini-muffin pan with cooking spray.
  2. Arrange bread on a baking pan in a single layer. Bake until toasted and dry, about 10 minutes. Remove from oven and place in a large bowl. Reduce oven temperature to 350°F.
  3. Heat butter in a large skillet over medium-high until foamy, about 2 minutes. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add apple, onion, garlic, and sage; cook 3-4 minutes, stirring occasionally, until apple and onion are slightly softened. Remove from heat and cool 5 minutes. Transfer to bowl with bread.
  4. Add chicken stock, parsley, salt, pepper, nutmeg and eggs to bowl with bread mixture; toss gently until moistened. Divide mixture among muffin cups. Bake at 350°F until set, about 20 minutes. Cool in pan 10 minutes. Use a small offset spatula to carefully remove from pans; serve warm.