stuffing muffins

Stuffin' Muffins, Perfect Portions for the Perfect Thanksgiving Meal

Italian bread

eggs

(2 sticks) butter (salted or unsalted)

celery

onions

apple

chicken stock or turkey stock

dried thyme (2 tablespoons fresh)

sage leaves (4 tablespoons fresh chopped)

cranberry raisins

salt

black pepper

Stuffing Muffins

bread

lb Italian sausage ((casings removed))

butter

celery (finely diced)

onion (finely diced)

garlic (minced)

Tbsp chopped fresh sage

poultry seasoning

rosemary

salt (adjust

tsp black pepper

chicken broth

milk

eggs (beaten)

Cube bread and toast in a 350°F oven for 10-15 minutes. Set aside to cool. Alternately, spread on a sheet pan and leave on the counter overnight to dry out.

Meanwhile, in a large skillet, brown sausage over medium high heat. Cook for 6-8 minutes or until no pink remains, breaking up into smaller pieces. Remove from the pan and discard fat.

To the same skillet add butter, celery and onion. Cook over medium-high for 3 minutes or until softened and beginning to brown, scraping any brown bits from the bottom of the skillet. Add apple, garlic, sage, poultry seasoning, rosemary, salt and pepper. Cook for 3 minutes or just until apple begins to soften. Remove from heat.

In a large mixing bowl, whisk together broth, milk and eggs. Add cubed bread, sausage and vegetables. Mix well, adding more stock if needed, to fully moisten.

Spray 18 cups of two standard size muffin pans liberally with cooking spray. Divide mixture between cups.

Bake for 30-35 minutes or just until cooked through and the tops are crusty.

Let stand for 5 minutes, then serve.

Stuffin' muffins will make your Thanksgiving dinner.

Stuffin' Muffins

lb. pork sausage,

Medium Onion, Diced

garlic,

c. celery, diced

thyme

Ground sage

bread cubes (about 1 loaf)

kosher salt

egg, lightly whisked

nonstick cooking spray

Having to cancel our travel plans, like many, in 2020 sucked. In researching recipes for cooking for two for Thanksgiving, we stumbled on this gem. This recipe and the delicious muffins are one of the best things to come out of 2020. We are kicking ourselves for not finding this recipe sooner! Super easy to make and scrumptious!!!

I make these every year and they are such a crowd pleaser! They are crunchie and delicious and I don't have left overs. I make a double batch now!

https://streaming.hearstdigitalstudios.com/manual_upload/582c85b4e694aa62b57125d5/mp4/Stuffin_Muffins_-FINAL_1479314528_4000_hd_v3.mp4

Stuffin' Muffins Need to be a Kids' Table Staple This Year!

Thanksgiving individual stuffing muffins recipe! These easy, vegetarian stuffing cups with apples and cherries have a moist center with crispy edges in every bite.

Individual stuffing muffins with apples and cherries

Tablespoons butter

yellow onion (about 1 medium onion)

celery (about 4 medium stalks)

dried bay leaf

pecans

cherries

sage

vegetable stock

bread cubes

Preheat the oven to 350° F. Generously grease 2 jumbo muffin tins with butter.

Melt the 8 Tablespoons of butter in a large pot over medium to medium-high heat. Add the onion, celery, and bay leaf and saute until soft, about 5 minutes. Add the apple, chopped pecans, cherries, sage, and thyme. Stir to combine and saute until everything is soft and the cherries have plumped just a bit, about 10 minutes. Remove from the heat and remove the bay leaf from the mixture. Set aside.

Meanwhile, in a separate bowl, whisk the eggs and then whisk the broth into the eggs. 

Add the bread cubes and the egg mixture to the cooked onion mixture. Toss until everything is evenly coated and the bread cubes soak up the liquid. 

Fill each of the 12 jumbo muffin tin cups with 3/4 cup of the mixture. If any is leftover, just divide it evenly amongst the 12 muffins.

Using your fingers, gently press the stuffing mixture against the bottom and the sides of the muffin tin cups to make sure the stuffing mixture is compact. This will hold the muffins together and give you those crispy edges!

Optional: add 3 whole pecans to the top of each muffin in a &quot;flower&quot; design as seen above.

Bake for 30-35 minutes or until the muffins are browned on the top. Remove from the oven and let sit in the muffin tins for 10 minutes. Then remove and transfer to a wire rack.

Serve and enjoy!

Stuffing Muffins are a delicious and fun rendition of traditionalThanksgiving stuffing. This small batch version is filled with crumbled Italian sausage, toasted sourdough bread, autumnal herbs and chicken broth.

white bread (cubed (about 1 loaf))

olive oil

Italian sausage (removed from casing)

yellow onion (finely diced)

Kosher salt

sage leaves (minced)

thyme (minced)

pepper

chicken stock

eggs (lightly beaten)

Preheat the oven to 300 degrees F. Thoroughly butter or grease the muffin tin and set aside.

In a single layer, place the bread cubes on a sheet pan and bake for 10 minutes, or until barely toasted. Remove and set aside.

In a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the Italian sausage, breaking it up with a wooden spoon. Cook it until browned and thoroughly cooked, about 5 to 7 minutes. Remove from the pan and transfer to a small bowl.

Turn the heat to medium-low and if needed, add a teaspoon or two more of olive oil. Add the diced onion and celery, adding a few pinches of salt and cook until softened, about 5 to 7 minutes. Add the sage and thyme and cook for 2 to 3 minutes more, along with a few more pinches of salt and about 10 rounds of freshly ground pepper.

Add the toasted bread crumbs to a large bowl, along with the Italian sausage, cooked onion mixture and chicken broth; mix it until thoroughly combined. Do a taste test? Does it need a bit more salt? If it’s good, pour in the beaten eggs and mix one last time until combined.

Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don&#39;t fall apart. You’ll end up with 12 stuffing muffins.

Bake for 35-40 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins' outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.

Hello! I'll be making these in a couple of days and was wondering how much pancetta to use instead of the sausage.

I just made this for a group of 9 so I doubled the recipe and wow it was delicious! I’ve never received so many compliments

These turned out amazing!!! My husband said he doesn’t like stuffing, until I made these :) now he gets why it’s my favorite. These muffins are the best and they will be my go to recipe anytime I make stuffing.

I made these and they are so good! For leftovers, does it have to be refrigerated? Or can it be stored in room temperature?

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Top 5 stuffing muffins recipes from across the web

The most viewed stuffing muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Stuffin' Muffins, Perfect Portions ...

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The most viewed stuffing muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine