Individual Cranberry Stuffing Cups

Individual Cranberry Stuffing Cups

Individual Cranberry Stuffing Cups
  • Prep Time

    20 minutes
  • Serving Size

    12 servings


  • Chopped onion1/4 cup
  • Chopped celery1/4 cup
  • Butter1/4 cup
  • Seasoned stuffing cubes6 cups
  • Craisins® Original Dried Cranberries1/2 cup
  • 1 to 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
  • Bulk sausage6 ounces
  • Chicken broth1 cup
  • Egg1
  • Salt and pepper to taste
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Preheat oven to 350º F. Lightly coat a 12 cup muffin pan with nonstick spray. Cook onion and celery in butter over medium heat until translucent. In a large bowl, combine stuffing cubes, dried cranberries and thyme. Add cooked vegetables, sausage and chicken broth. Mix well. Add egg and stir until well mixed. Season to taste with salt and pepper. Spoon stuffing into muffin cups, using about ½ cup stuffing per cup. Press lightly to fill the cup. Stuffing can be mounded. Bake 20 minutes or until set and browned. Remove from pan and serve. Makes 12 servings. TIP: The stuffing cups can be prepared the day before they are baked. Prepare as directed, without adding the egg, and refrigerate overnight. When ready to bake, add egg, mix well, and scoop into muffin cups. Per Serving: Cal. 226.8 (11% DV), Fat Cal. 72, Pro. 6.7 g (13% DV), Carb. 30.1 g (10% DV), Fat 8.1 g (13% DV), Chol. 37.2 mg (12% DV), Sod. 644.6 mg (27% DV), Vit. A 32.2 RE (3% DV), Vit C 0.4 mg (1% DV), Vit. E 0.1 mg (1% DV), Calcium 37.2 mg (4% DV), Iron 1.6 mg (9% DV), Folate 3.7 Ug (1% DV), Zinc 0.3 mg (2% DV), Pot. 50.3 mg (1% DV), Dietary Exchange: 0 Fruit , 2.0 Starch , 0 Meat , 2 Fat