Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basicall…
Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basically feels like a warm hug on a plate. It’s the perfect meal for fall or…
Looking for a fun, bite-sized twist on classic stuffing? These Apple Sausage Stuffing Bites are adorable, perfectly portioned, and a hit with kids and adults alike! Made with sweet apple sausage, crisp celery, and tender apples, they bake up golden and delicious in a muffin tin. Why I Love This Recipe The Ingredients Substitutions and…
Looking for a fun, bite-sized twist on classic stuffing? These Apple Sausage Stuffing Bites are adorable, perfectly portioned, and a hit with kids and adults alike! Made with sweet apple sausage, crisp celery, and tender apples, they bake up golden and delicious in a muffin tin.
Small size: This bite-sized stuffing is perfect for kids! They get golden and crispy around the edges in the oven and are perfect for little hands to dip into warm gravy. Even adults love miniature food like these.
Customizable: You can use whatever is on hand as far as type of bread, sausage, or produce. Try swapping the baguette for a rich brioche stuffing base or a slightly sweet cornbread cranberry stuffing for a fun twist!
Make ahead: Save space in your oven on Thanksgiving Day and make these the day before! Easily reheat them day-of. Looking for more tips to help you prep for Thanksgiving? Check out my Thanksgiving Menu and a Step-by-Step Prep Schedule for some ideas!
The Ingredients
Bread: This is the perfect way to use up day-old bread you have around, or just make sure to set it out the day before you use to get stale.
Sausage: I chose a sweet apple chicken sausage to mesh well with adding apples and chicken broth.
Broth: Go all in and use homemade chicken stock or feel free to use your favorite brand from the store.
Eggs: Eggs are used to bind the stuffing together. This will ensure the mini muffins stay in one piece!
Produce: Apple, onion, and celery all add a fun crunch and lots of extra flavor.
Substitutions and Variations
Change your bread: You can use any type of bread, such as sourdough. However, I do recommend you use a bakery-type bread that has a hearty crust. This will hold up much better than a loaf of bread off the grocery shelf.
Switch up the sausage: Use up any sausage you have on hand. Maybe a turkey breakfast sausage would taste great! You could also use ground sausage, but you will want to cook and drain it first before using.
How to Make Apple Sausage Stuffing Bites
Step 1: If your bread isn’t stale, toast it in a 300°F oven for 8-10 minutes to dry it out.
Step 2: Dice and brown the sausage in a sauté pan for 4-5 minutes or until golden. Add to large mixing bowl and let cool enough to handle.
Step 3: In the same pan, sauté the produce until tender. Add to the same mixing bowl as the sausage.
Step 4: Add the remaining stuffing bite ingredients into the large mixing bowl with the sausage and sautéed produce.
Step 5: Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well.
Step 6: Bake for 45 minutes or until crispy around the edges.
Tips and Tricks
Toasted bread: Even better than using stale bread is to toast your bread cubes first. Don’t skip this step!
Cooked meat: Always use fully cooked sausage in your stuffing muffins. They don’t cook long enough for raw meat and you will also have a greasy mess on your hands.
Let the Ingredients Cool: Let the ingredients cool slightly before adding the beaten eggs to the mixture—this prevents the eggs from cooking too soon and keeps your stuffing bites perfectly fluffy.
Pat Down: Don’t forget to pat the mixture down in the muffin tin before you bake to ensure everything sticks together while baking.
Let rest: Allow the muffins to rest about 10 minutes in the pan before removing to ensure they stay together.
FAQs
Do I have to toast my bread cubes for stuffing?
This is a must do in my book! Stale bread is better than fresh, but toasted is even better. By completely drying out the bread, it will more readily soak up the egg and broth mixture. This will also help the muffins hold their shape. Fresh bread isn’t able to soak up as much liquid and will also fall right apart.
How do you reheat stuffing muffin bites?
These are a great option to make ahead of your holiday dinner. If making ahead, store in an airtight container in the fridge. Remove from the fridge for about 30 minutes to come to room temperature before doing a quick toast in the oven as you set out the other dinner items. This way they will get their crispy edges back but won’t dry out. I also think they taste great cold and pack them in my kids’ lunches!
What sausage can I use in apple sausage stuffing bites?
A fully cooked chicken sausage is the perfect option here, though I do brown it in the skillet first. Browning always adds more flavor! However, feel free to use ground pork, though you will want to precook it first to break it into crumbles as well as drain off any excess grease. It would also be fun to use cooked and crumbled bacon or even a turkey breakfast sausage.
These Apple Sausage Stuffing Bites are a total game-changer for your holiday table! With their bite-sized charm, crispy edges, and delicious blend of sweet apple sausage, veggies, and herbs, they’re sure to be a hit with everyone coming to enjoy Thanksgiving dinner. I’d love to know what you think of this recipe — leave a comment and rating below!
Toast the bread cubes for 8-10 minutes to dry them out. Alternatively, you can use day old bread that is already dried out.
Increase oven temperature to 350°F.
Heat oil in a sauté pan. Add the sausage and cook for 4-5 minutes, stirring occasionally, or until slightly golden. Remove sausage to a large mixing bowl to cool.
In the same saute pan, add the butter and sauté the onions for 3 minutes. Add the celery, apples, and thyme and sauté for an additional 5 minutes, until everything is heated through and the veggies are tender. Allow to cool a few minutes before continuing.
Place the bread cubes, cooled sautéed vegetables and remaining ingredients into the large mixing bowl with the sausage and toss to thoroughly combine. (It's important that your ingredients are cool to the touch before adding the eggs so that they don't scramble.)
Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well.
Bake for 45 minutes or until the tops are just golden.
Video
Notes
Tips:
Cooked meat: Always use fully cooked sausage in your stuffing muffins. They don’t cook long enough for raw meat and you will also have a greasy mess on your hands.
Let the Ingredients Cool: Let the ingredients cool slightly before adding the beaten eggs to the mixture—this prevents the eggs from cooking too soon and keeps your stuffing bites perfectly fluffy.
Let rest: Allow the muffins to rest about 10 minutes in the pan before removing to ensure they stay together.
Two Ways to Prep Ahead:
Prepare the Mix in Advance: Make the stuffing mixture a day ahead, then cover and refrigerate. When you’re ready to bake, simply scoop the mixture into greased muffin tins and pop them in the oven.
Bake and Reheat: Bake the stuffing bites completely the day before, let them cool, then store them in an airtight container in the fridge. On the day of serving, reheat in the oven at 350°F for about 10-15 minutes until warmed through and crispy on the edges.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Steak and Bacon Skewers are the ultimate meaty treat. Inspired by a Turkish dish and @salvalacocina, these bite-sized cubes pack layers of unforgettable flavor. Steak cubes layered with bacon and sausage are always a good choice, especially if you love juicy steak bites. Combined with crispy French fries and zesty chimichurri, expect a flavor bomb in every bite!
Traditionally, the Turkish version of this recipe uses beef fat, but since it’s hard to come by, we’re swapping in bacon for a twist that is so freakin’ delicious. If your taste buds can’t stand the suspense any longer, let’s dive into this mouthwatering recipe!
If you’re a diehard meat lover or you’re rocking the carnivore diet, these steak and bacon skewers are a dream. They combine layers of steak, bacon, and sausage before being grilled to perfection on metal skewers. The fat renders beautifully on the grill, giving you juicy bites of sausage, bacon, and a delectable piece of steak. Paired with fries and that zesty chimichurri, it’s the ultimate backyard feast.
Steak and Bacon Skewers – You’ll need top sirloin, bacon slices, ground sausage, parsley, garlic, and my new Cowboy Butter Rub (for the best flavor!). If you don’t have my rub yet, you can always use some Montreal Steak Seasoning in a pinch.
Fries – To round out this epic meal, you’ll want some fries! I used a bag of frozen fries, frying oil (like Avocado Oil), and some fresh chimichurri for serving.
Best Chimichurri Sauce Recipe
To whip up a simple (yet killer) chimichurri, start by mixing 1 cup of finely chopped fresh parsley with 3-4 minced garlic cloves. Add in 2 tablespoons of fresh oregano (or 1 teaspoon of dried oregano) to bring that earthy depth. Then, stir in 2 tablespoons of red wine vinegar and ½ cup of olive oil to balance it all out. To bring in the heat, toss in ½ teaspoon of red pepper flakes (or more), and finish off with salt and pepper to taste. Once everything is mixed, let it sit for at least 30 minutes—overnight if you have the patience—for those flavors to really come together. Trust me, the longer it sits, the better it gets!
These Steak and Bacon Skewers are the perfect dish for any cookout. Whether you’re grilling for a crowd or just for yourself, the combination of steak, bacon, and sausage is unbeatable. So, let’s get to it!
How to Make Steak and Bacon Skewers
Prep the Meat
Start by slicing your top sirloin thin and pounding it to about 1/8” thick. Lay down a base layer of steak, then sprinkle parsley and garlic over it. Add a layer of bacon, followed by ground sausage, more bacon, parsley, garlic, and finally another layer of steak. Wrap it tightly in plastic wrap and foil, then freeze for at least an hour (or up to four hours for best results). This will help our layers stick together better once we get to the part where we have to cut and skewer them.
Skewer and Grill
Once frozen, slice the meat into 2×2” cubes. Skewer them onto metal or soaked bamboo skewers, and season the outside with Cowboy Butter Rub.
Preheat your grill to medium heat (325 degrees F) and cook the steak and bacon skewers slowly, turning every 8-10 minutes until the internal temperature reaches 165 degrees F. Let the skewers rest once they’re done.
Fry the Fries
While your skewers are resting, fry up some frozen fries in oil heated to around 350 degrees F for crispy results, or bake them in the oven for a healthier option. Once done, toss the fries with chimichurri for a zesty twist.
What to Serve with Steak and Bacon Skewers
Serve these steak and bacon skewers with crispy fries and chimichurri on the side. Grilled veggies like bell peppers, a red onion salad, or other healthy recipes like green salad drizzled with balsamic vinegar make great additions.
Leftovers & Reheating
Wrap and store any leftovers in an airtight container for 3-5 days. To reheat, wrap the skewers in aluminum foil and place them back on the grill for a few minutes, or heat them in a large skillet. You can add a little liquid to the aluminum foil boat to keep the meat tender.
Yes, you can absolutely use wooden skewers for these beef cubes. Just be sure to soak the wooden skewers in water for at least 30 minutes before grilling. This will prevent them from burning on the grill while your skewers cook. If you’re cooking over direct heat for a longer period, keep an eye on them to ensure even cooking and prevent the skewers from charring too much.
Can I use olive oil to fry the French Fries?
It’s not ideal to use olive oil for frying French fries because it has a lower smoke point, meaning it can burn and degrade at higher temperatures. Instead, opt for a high-smoking point oil like avocado oil, which can handle the heat required for frying and ensure crispy fries do not burn.
What does medium-high heat actually mean?
Medium-high heat refers to a temperature range of around 375 degrees F to 425 degrees F. When cooking the steak and bacon skewers, go with an even lower temperature to ensure even cooking and to prevent burning.
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This sauce is FYR!
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Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
My Steak and Bacon Skewers recipe layers tender slices of steak, smoky bacon, and savory sausage into a mouthwatering dish. Grilled to perfection with Cowboy Butter Rub and served with crispy fries and chimichurri, these skewers are loaded with bold, meaty flavors you want to miss!
Slice your sirloin thin then pound the meat until about ⅛” thick.
Add a base layer of steak about 2.5 feet long and 1 foot wide. Add some parsley and garlic then a layer of bacon over that. Then add a thin layer of sausage followed by bacon, parsley, garlic and steak again. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
Preheat your fire to medium heat (about 325F).
Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.
Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon plus sausage. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest.
Fry up some french fries while the beef is resting, then serve with the fries and chimichurri on the side. Enjoy!
Notes
Best Chimichurri Sauce Recipe
To whip up a simple yet killer chimichurri, start by mixing 1 cup of finely chopped fresh parsley with 3-4 minced garlic cloves. Add in 2 tablespoons of fresh oregano (or 1 teaspoon of dried oregano) to bring that earthy depth. Then, stir in 2 tablespoons of red wine vinegar and ½ cup of olive oil to balance it all out. To bring in the heat, toss in ½ teaspoon of red pepper flakes (or more), and finish off with salt and pepper to taste. Once everything is mixed, let it sit for at least 30 minutes—overnight if you have the patience—for those flavors to really come together. Trust me, the longer it sits, the better it gets!
Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are also known as shish kabobs, are a freakin’ delicious way to grill lots of different kinds of meats and veggies at once. Since we’re cutting the protein into pieces, then marinating and basting with some incredible seasonings, these skewers recipes have the best flavor and can feed the whole family.
One of the best things about cooking with skewers is that this method exposes a lot of surface area on our meats and veggies. Because you have pieces of meat rather than one big steak or roast, you get even more browning and charring on the individual chunks. And we know what that means: even more freakin’ delicious flavor! Also, because you’re placing all those individual chunks on one skewer, you save time by just flipping the skewer instead of a bunch of pieces.
The Ingredients You’ll Want for Your Skewers Recipes
Meats: I’ve made chicken skewers, shrimp skewers, beef skewers, lobster tail skewers, chorizo skewers and more. Pick your protein (or three) for your skewers recipe and go for it!
Veggies: Red onions, bell peppers, zucchini slices and even juicy pineapple are all great for shish kebabs, because they’re easy to thread on the stick. You’ll want veggies that are thick and won’t fall apart on the grill grates.
Seasonings: To prep our meats, we’ll often want to marinate them for maximum flavor. Olive oil or canola oil, soy sauce, lemon juice or lime juice and zest, fresh herbs like rosemary and a favorite dry rub are some of my go-to ingredients for marinating and basting. Kosher salt, black pepper and garlic powder are also essential here.
Cut your protein and veggies into pieces that are the same size. That way, everything will cook evenly and at the same time.
Avoid tough cuts and marinate as long as possible. While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Also, allowing the meat plenty of time to marinate gets us the best flavor.
Place the same type of protein or veggie on one skewer. Chicken thighs cook differently than steak pieces, which cook differently that shrimp, and shrimp cook differently than bell peppers and red onions — I could go on and on. So, because of this, we don’t want to mix up all these proteins in our skewers recipes and mess up a delicious cut while trying to match cooking times. The best way to avoid this pickle is to make one skewer all with steak pieces, for example, another with all chicken thighs, another with red peppers, and so on. I know it doesn’t look as pretty this way, but everything will cook evenly and taste much better.
Once you’re done cooking, push the meat and veggies off the prepared skewers to serve. Because it’s hard to eat off a skewer, honestly. You don’t want one of your guests to get stabbed in the mouth by something that looks like the equivalent of a grilling sword, do you?
Metal or Wooden Skewers?
I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too.
The Best Skewer Recipes
Beef Skewers Recipes
Meat Skewers Recipe
The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.
This Honey Sriracha BBQ Shrimp recipe is everything we love about a sweet and spicy combo! Skewered and lathered in sauce, you don't want to miss this!
Because there are so many skewers recipes, we’ve got tons of choices for sides! Depending on what kind of summer cookout you’re having, I’d go with a salad — bean salad, Greek salad, orzo salad, cucumber salad — or aromatic rice or homemade flatbreads.
Leftovers and Reheating
If you have any leftovers from these skewers recipes, store them in an airtight container in the fridge. You can reheat them on the grill with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.
You’re going to love this answer: both! Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria.
What would be some other types of meats I could use in these skewers recipes?
For red meat, New York strip or sirloin tip work well. For chicken pieces, I love chicken thighs for their juicy flavor on the grill. Just keep an eye on your cooking times and temperatures, since different meats require different things to make sure they’re both safe and delicious to eat.
How do I tell when the meat is done?
Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your meat in your skewers recipe reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. I don’t grill without one!
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Cajun Shrimp Pasta is a deliciously spicy main dish, and it’s quick & easy to make. In just 30 minutes or less this tasty one pot dinner is hot & ready!
Cajun Shrimp Pasta is a deliciously spicy main dish, and it's quick & easy to make. In just 30 minutes or less this tasty one pot dinner is hot & ready!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basically feels like a warm hug on a plate. It’s the perfect meal for fall or… 
