Chef notes
This super-speedy Thanksgiving dressing is double-quick in that it is quickly baked in muffin tins and uses store-bought, packaged salad croutons (NOT stuffing mix) eliminating the need to cut and toast bread. To make it even faster, use pre-chopped onion and celery. Since the croutons and sausage are already highly seasoned, you won't need any additional salt. One caveat, the stuffing is a wee bit drier than some making them sturdier and easier to remove from the muffin pans. Resist the urge to add more broth—you'll be in a world of pain trying to unmold them! Of course, good nonstick muffin pans will eliminate that nerve-wracking moment of suspense. Bonus aside from being adorable? Everyone gets crispy edges and soft centers!
Make-ahead: The muffins can be baked up to 2 days ahead and reheated on a baking sheet at 325°.
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