Stuffing Muffins
User Reviews
5
Stuffing Muffins
Description
The recipe starts by toasting bread cubes in the oven to provide a sturdy base that holds the stuffing mixture without becoming mushy. Italian sausage is cooked until browned and combined with softened onions, celery, fresh sage, and thyme, which infuse the mixture with savory and aromatic flavors.
These ingredients are mixed with chicken stock and lightly beaten eggs to bind everything together. The mixture is then spooned into a well-greased muffin tin and baked at 300°F until firm and golden on top. The muffins offer a satisfying contrast between the toasted edges and tender inside, carrying the classic stuffing flavors in a convenient individual serving.
They can be made ahead, kept covered at room temperature, and reheated in a low oven before serving. For a vegetarian version, sausage can be omitted and vegetable broth substituted. Other fillings like bacon or pancetta can be added but should not overwhelm the cohesive texture.
Ingredients
- 8 cups white bread cubed (about 1 loaf)
- 2 teaspoons olive oil
- 8 ounces Italian sausage removed from casing
- 1/2 yellow onion finely diced
- 4 celery finely diced, stalks
- kosher salt
- 6 sage minced, large fresh leaves
- 6 thyme minced, fresh, sprigs
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 cups chicken stock low-sodium
- 2 egg lightly beaten
Instructions
- 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'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.
Notes
- Make ahead by covering the stuffing muffins with foil and reheating in a 300°F oven before serving.
- Vegetarian option: omit Italian sausage and use vegetable broth instead of chicken stock.
- Variations include adding bacon or pancetta, but avoid overloading to maintain muffin integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 9g | |
| Calories | 77kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 138mg | 6% |
| Potassium | 76mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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