These bite-size tarts turn traditional holiday stuffing into a clever appetizer, with an easy homemade crust and a quick sausage-mushroom filling. Prep the crust and filling in advance, then bake just before serving.

Laura Marzen, R.D., L.D.
Source: Diabetic Living Magazine, Winter 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

  • Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add 1 egg and oil; beat until well combined, scraping down the sides as needed. Add all-purpose flour and pastry flour; mix until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

  • Meanwhile, cook sausage, mushrooms, onion, and celery in a large skillet over medium heat, stirring, until the sausage is browned and the vegetables are tender, about 9 minutes. Remove from heat. Add bread, cherries, and rosemary (or sage). Whisk the remaining 1 egg and water in a small bowl. Drizzle over the sausage mixture and stir until combined.

  • Divide the dough into 24 equal balls. Press each ball evenly into the bottom and up the sides of a muffin cup. Spoon the sausage mixture evenly into the dough cups.

  • Bake until the filling is heated through and the crust is golden brown on the edges, 15 to 20 minutes. Let cool on a wire rack for 5 minutes. Serve warm.


Tip: To dry and crumble 1 slice of bread, let the bread dry out overnight or bake at 300 degrees F until dry, about 8 minutes. Crumble with your hands or in a food processor.

To make ahead: Prepare through Step 4; cover and refrigerate for up to 1 day. To serve, continue with Step 5, baking for 20 to 25 minutes.

Equipment: Mini muffin tin with 24 (1 3/4-inch) cups. (If you don't have one, use a standard tin with 12 (2 1/2-inch) cups instead and bake tarts for 25 to 30 minutes.)

Nutrition Facts

152.6 calories; protein 6.9g 14% DV; carbohydrates 12.7g 4% DV; exchange other carbs 1; dietary fiber 1.1g 4% DV; sugars 2.5g; fat 8.5g 13% DV; saturated fat 2.3g 11% DV; cholesterol 46.5mg 16% DV; vitamin a iu 222.2IU 4% DV; vitamin c 0.8mg 1% DV; folate 29.1mcg 7% DV; calcium 19mg 2% DV; iron 0.8mg 5% DV; magnesium 6mg 2% DV; potassium 70.4mg 2% DV; sodium 220.9mg 9% DV.