Best 7 Stuffing Bites Recipes

SAUSAGE-AND-APPLE STUFFING BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup mini muffin tins with cooking spray.
• Toss bread cubes with 2 tablespoons olive oil on a baking sheet; season with salt and pepper.
• Bake bread cubes in the preheated oven until toasted, about 10 minutes. Transfer to a large bowl.
• Melt butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and celery; cook and stir until golden, about 5 minutes. Stir sausage, garlic, and sage into onion mixture and cook, breaking up the meat until no trace of pink remains, about 5 minutes.
• Mix sausage mixture, eggs, apple, and chicken broth into bowl of toasted bread cubes. Season with salt and pepper. Let stand until flavors absorb, about 5 minutes.
• Scoop stuffing mixture into muffin cups and bake in the preheated oven until golden, 20 to 25 minutes.
• Transfer muffin tins to a rack to cool, about 5 minutes. Loosen the muffins with a sharp paring knife to lift them out.

STUFFING BITES RECIPE BY TASTY

Steps:

• Cook sausage in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender.
• Remove sausage from heat and transfer to a large mixing bowl and let cool.
• Add remaining ingredients to the bowl and mix until thoroughly incorporated.
• Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.
• Bake at 350˚F (180˚C) for 20 minutes or until bites are cooked and slightly browned on top.
• Enjoy!

SMOKED SAUSAGE AND APPLE STUFFING BITES

Steps:

• Preheat oven to 425 degrees F. Coat a 24-cup mini-muffin pan with cooking spray.
• Arrange bread on a baking sheet 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 degrees F.
• 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 to 4 minutes, stirring occasionally, until apple and onion are slightly softened. Remove from heat and cool 5 minutes. Transfer to the bowl with bread.
• Add chicken stock, parsley, salt, pepper, nutmeg, and eggs to bowl with bread mixture; toss gently until moistened. Divide mixture among muffin cups. Bake until set, about 20 minutes. Cool in pan 10 minutes. Use a small offset spatula to carefully remove from pans; serve warm.

SAUSAGE-AND-APPLE STUFFING BITES

Steps:

• Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray. On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl. Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Mix the sausage, apple, eggs and broth into the croutons; season with salt and pepper. Let stand for 5 minutes. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm. Make Ahead The muffins can be refrigerated overnight in the pans. Rewarm before serving.

STUFFING BITES

Steps:

• Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning, 1 teaspoon salt, and pepper together in a large bowl until well combined.
• Pour panko bread crumbs into a wide shallow bowl. Form 2 tablespoonfuls of stuffing mixture into a ball. Roll in bread crumbs until well coated. Repeat with remaining stuffing mixture.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry stuffing balls, 4 at a time, until golden brown, 6 to 8 minutes. Transfer to a cooling rack; sprinkle with sea salt.
• Serve fried stuffing balls with cranberry sauce.

STUFFING BITES

Steps:

• Preheat oven to 325 degrees F. Brown meat; drain. Combine dry stuffing mix in large bowl.
• Stir in cranberry sauce, egg and 1 cup water.
• Shape mixture into 16 balls. Place balls on foil-covered baking sheet; brush balls with melted butter.
• Bake 20 minutes.

LEFTOVER STUFFING VEGGI BITES

Steps:

• Boil the potato until cooked. 10 minutes before they are cooked add the peas and diced carrots.
• Remove the skin whilst still hot, take care since the potato is very hot.
• Mash the potatoes and add the peas and carrots.
• Make small bite size patties and coat with the panko or bread crumbs.
• Spray a frying pan with cooking oil and fry the veggie bites until the coating is a little crispy. Serve with parmasan peppercorn dressing.