5 from 30 votes
Stuffing Muffins
Stuffing Muffins transform traditional bread stuffing into individual portions packed with Italian sausage, sautéed onions, celery, fresh sage, and thyme. Toasted bread cubes mixed with sausage and herbs bind with chicken stock and egg, baked until golden and set. These muffins offer a crisp exterior with a flavorful, moist interior, making them a handy side dish or portable option for holiday meals.
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings:
12
Calories:
77 kcal
Course:
Side Dish, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 77
% 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.