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Stuffing Muffins Stuffing Muffins
Stuffing Muffins

Stuffing Muffins

All the flavor of Thanksgiving stuffing, baked into perfectly crispy, golden-brown muffins.
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Recipe - 522 - Montebello
Stuffing Muffins filled with vegetables, sausage, and veggies, served on a white platter.
Stuffing Muffins
Prep Time20 Minutes
Servings12
Cook Time30 Minutes
Ingredients
6 Cups Cubed Sourdough Bread
1 lb. Mild Ground Sausage
1 Cup Chopped Celery
1 Cup Chopped Onion
1 Tbsp. Finely Chopped Rosemary
1 Tsp. Finely Chopped Sage
1 Tbsp. Fresh Thyme
4 Tbsp. Butter
2 Cups Chicken Stock
2 Eggs
1 Tbsp. Kosher Salt
1 Tsp. Black Pepper
Directions
  1. Preheat oven to 350 degrees F.
  2. Place bread cubes on a baking sheet and bake for 10 minutes until slightly golden brown. 
  3. In a large skillet, saute sausage until golden brown. Remove from skillet. 
  4. Add butter to the same skillet and then add onion, celery, herbs, salt and pepper, and saute for 5-10 minutes until veggies are tender. 
  5. Add sausage back into the skillet and toss to combine. 
  6. Whisk eggs in a small bowl. Then add the broth and whisk again until combined. 
  7. In a large bowl, combine bread cubes, sausage and veggie mixture and then pour 1 cup of stock and eggs mixture over the top, tossing to combine. Repeat adding the rest of the broth and mixing until it's all combined and the bread is moist (not soggy).  
  8. Scoop the stuffing mix into generously buttered muffing tins until full, making sure to pack them, so they stick together as they bake. 
  9. Bake for 20-25 minutes until muffins are browned. 
  10. Let cool for another 10 minutes before removing from the muffin tins and serve. 
  11. Enjoy! 
20 minutes
Prep Time
30 minutes
Cook Time
12
Servings

Directions

  1. Preheat oven to 350 degrees F.
  2. Place bread cubes on a baking sheet and bake for 10 minutes until slightly golden brown. 
  3. In a large skillet, saute sausage until golden brown. Remove from skillet. 
  4. Add butter to the same skillet and then add onion, celery, herbs, salt and pepper, and saute for 5-10 minutes until veggies are tender. 
  5. Add sausage back into the skillet and toss to combine. 
  6. Whisk eggs in a small bowl. Then add the broth and whisk again until combined. 
  7. In a large bowl, combine bread cubes, sausage and veggie mixture and then pour 1 cup of stock and eggs mixture over the top, tossing to combine. Repeat adding the rest of the broth and mixing until it's all combined and the bread is moist (not soggy).  
  8. Scoop the stuffing mix into generously buttered muffing tins until full, making sure to pack them, so they stick together as they bake. 
  9. Bake for 20-25 minutes until muffins are browned. 
  10. Let cool for another 10 minutes before removing from the muffin tins and serve. 
  11. Enjoy!