Sausage-Stuffed Thanksgiving Stuffing Bites Recipe

Designer Michelle McGlinn's sausage-stuffed Thanksgiving stuffing bites transform the casserole into an appetizer by transforming moist sourdough cubes into bite-sized cups. 

– 3 cups cubed sourdough bread – 4 tablespoons butter – 1 small onion, finely diced – 2 cloves garlic, minced – ½ cup diced celery – ½ cup white wine – ½ pound ground Italian sausage – ½ cup chicken broth – 1 egg – 1 teaspoon salt – 1 teaspoon pepper – 1 tablespoon chopped sage – ½ cup cranberrie – 2 tablespoons sugar – Juice from ½ lemon



Heat the oven to 350 F. Place bread cubes on a sheet tray and toast for 5 minutes. Take out of oven.

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Add onion, garlic, and celery and cook for 4-5 minutes to soften. Cook white wine for 3–4 minutes to reduce. Pour mixture on bread cubes.

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Brown and crumble sausage in the same skillet. Add sausage to bread mixture.Stir in chicken broth, egg, salt, pepper, and sage to the bread. 

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Make sure to thoroughly mix to cover all of the bread. Apply grease to a small cheesecake pan. 

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Firmly press the bread mixture into the muffin tins. Bake for 20 to 25 minutes, or until golden brown. 

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Meanwhile, place the cranberries in a small saucepan over medium heat with the sugar and lemon juice. 

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Cook for 4–5 minutes, stirring constantly, or until mixture is jammy and cranberries are broken down. Allow to cool. 

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Remove the stuffing bites from the tin with caution.To serve, place a ½ teaspoon of cranberry jam on top of each bite of stuffing.

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