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Best Make-Ahead Cranberry Apple Stuffing Muffins Recipe

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These Make-Ahead Cranberry Apple Stuffing Muffins are perfectly portioned, crispy on the outside and tender inside, with tart cranberries and sweet apples. They can be assembled up to two days in advance, making holiday meal planning a breeze.

Ingredients

Scale
  • 1 (12-ounce) loaf day-old French bread or sourdough, cut into ½-inch cubes (about 8 cups)
  • ½ cup unsalted butter (1 stick)
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery ribs, diced (about 1 cup)
  • 1 large Honeycrisp or Granny Smith apple, peeled, cored, and diced into ½-inch pieces (about 1 cup)
  • ¾ cup dried cranberries
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 1½ cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick cooking spray.
  2. If your bread is not already stale, spread the cubes on a large baking sheet in a single layer. Bake for 8-10 minutes, stirring halfway through, until dry and just starting to turn golden. Let cool completely.
  3. Melt the butter in a large skillet over medium heat. Add the diced onion and celery. Cook, stirring occasionally, for about 6-8 minutes, until the onions are translucent and the celery has softened.
  4. Stir in the diced apple and dried cranberries. Cook for another 2 minutes, just until the apple starts to soften slightly. Remove from heat and let cool for about 5 minutes.
  5. In a large mixing bowl, combine the cooled bread cubes, cooked vegetable mixture, dried sage, dried thyme, crushed rosemary, salt, and black pepper. Toss gently until evenly distributed.
  6. In a separate small bowl, whisk together the chicken broth and lightly beaten eggs until completely combined.
  7. Pour the broth and egg mixture over the bread cube mixture. Gently fold until the liquid is evenly absorbed. Let the mixture sit for 5 minutes to allow the bread to fully absorb the broth.
  8. Divide the stuffing mixture evenly among the 12 muffin cups. Press each portion down firmly with the back of a spoon or your fingers. The tops should be slightly domed above the rim of the pan.
  9. Place the muffin tin on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the tops are deep golden brown and the edges are crispy. For extra-crispy tops, broil for the last 1-2 minutes, watching carefully.
  10. Let the muffins cool in the pan for 5 minutes. Run a butter knife around the edges to loosen them, then carefully lift them out and transfer to a cooling rack. Serve warm, garnished with fresh parsley if desired.

Notes

For make-ahead: prepare through step 8, cover tightly with plastic wrap, and refrigerate for up to 48 hours. When ready to bake, let sit at room temperature for 20 minutes, then bake as directed, adding 5-7 minutes. For extra crispy tops, brush with melted butter before baking. Freezes well both baked and unbaked.

Nutrition

Keywords: stuffing muffins, make-ahead stuffing, cranberry apple stuffing, Thanksgiving side dish, holiday stuffing, portion-controlled stuffing

Find it online: https://breezybake.com/best-make-ahead-cranberry-apple-stuffing-muffins-recipe/