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Sausage & Cranberry Stuffing Cups

  • Author: Autumn Reo of


A delicious perfectly portion of stuffing with the savory flavor of sausage and sweet tang of cranberry and apples!


  • Cooking Spray
  • 3 cups of bread, cut into ½ inch cubes
  • ¼ cup of EVOO
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 2/3 cup onion, chopped finely
  • 2/3 cup celery, chopped finely
  • 1 pound Jimmy Dean Sausage (you can use Original or Sage)
  • 3 tablespoons garlic, chopped
  • 1 apple, chopped finely
  • ½ cup dried cranberries
  • ¾ teaspoon fresh sage, shopped (you can may omit if you use the Sage Sausage)
  • 4 large eggs, beaten
  • 2 tablespoons chicken broth


  1. Preheat oven to 350 degrees. Grease muffin/cupcake pin with cooking spray.
  2. On baking sheet, toss bread cubes with 2 tablespoons of oil, season with salt and pepper. Bake until toasted (around 10 minutes.) Allow to cool slightly and then transfer to a bowl.
  3. In a large skillet, melt butter and oil, then add onion and celery. Cook over high heat, stirring until golden, for around 5-7 minutes. Add the sausage, garlic, sage and cook until sausage is cooked. Add apples and cranberries and allow to soften, but not to cook completely.
  4. Mix sausage mixture, eggs, and broth into croutons. Season with salt and pepper.
  5. Pack the stuffing into muffin/cupcake pan with your hands, allowing for a rounded top to sit above the pan’s edge. Place in the oven and bake for 20-25 minutes until golden. Allow to cool for few minutes and then lift the cups out of the pan using a knife.
  6. Serve with your favorite holiday entrée!


  • These can be served as an appetizer for a holiday party, too!