Sausage Stuffing Muffins Recipe

These delectable sausage stuffing muffins are a savory twist on a classic holiday favorite. Packed with flavorful sausage, aromatic herbs, and tender bread cubes, these muffins offer a convenient and delicious way to enjoy the comforting flavors of traditional stuffing in individual portions. Perfect for a cozy brunch or as a delightful side dish for your Thanksgiving feast.

Course Holiday Recipes, Side Dish

Cuisine American

Keyword Sausage Stuffing Muffins Recipe

Prep Time 30

Cook Time 30

Servings Large Muffins

Calories 467kcal

Author Bon Appeteach

Ingredients

12 Corn Husks for muffin liners
1 lb Ground Italian Sausage mild or hot
8 cups Sourdough Bread Cubes toasted or stale
1 tbsp Olive Oil
1 Yellow Onion diced small
2 Carrots diced small
2 Celery Stalks diced small
8 oz. Mushrooms sliced
2 Garlic Cloves minced
1 tsp Dried Rosemary
1 tsp Dried Thyme
1/2 tsp Salt
1/2 tsp Black Pepper
3 tbsp Butter melted
2 Eggs
2 cups Chicken Stock

Instructions

Preheat the oven to 375 F. and soak the corn husks (for the muffin liners) in hot water to soften them.
Cut the sourdough bread into 1 inch cubes. If the bread isn't stale, toast the cubes in the oven while it preheats about 10 minutes (check half way through and toss if needed). The bread should be dried out before making the stuffing.
In a large skillet, cook the ground sausage mixture until cooked through and no longer pink. Drain the fat and set aside.
In the same skillet, add the olive oil and sauté the onions, carrots and celery for 5 minutes. Then add the mushrooms, garlic, salt, pepper, rosemary, and thyme. Continue to cook until the mushrooms are tender and browned and set aside.
In a large bowl add the toasted bread cubes, ground sausage, and cooked vegetables.
Beat the two eggs together and pour them over the stuffing mixture along with the melted butter and chicken stock. Coat and mix everything thoroughly together so it is evenly combined.
To fill the muffin tins, take a corn husk place it into the base of each space, and press it down so some of the husk sticks up along the sides. Fill each liner to the top and repeat until the whole muffin tin is filled.
Bake for 25-30 minutes or until the mixture is heated through and the top is golden brown. Remove from the oven and let cool slightly and serve.

Notes

Make this recipe vegetarian-friendly by omitting the sausage and swapping the chicken stock for vegetable stock instead!

Nutrition