Sausage Stuffing Muffins
TOTAL TIME: Prep: 45 min. Bake: 20 min.
YIELD: 1-1/2 dozen.
This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.—Tricia Bibb, Hartselle, Alabama
Ingredients
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1 pound bulk pork sausage
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4 celery ribs, chopped
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2 medium onions, chopped
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1/4 cup butter, cubed
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1 package (14 ounces) crushed corn bread stuffing
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2 medium apples, peeled and chopped
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1 package (5 ounces) dried cranberries
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1 cup chopped pecans
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1 teaspoon salt
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1 teaspoon pepper
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2 to 3 cups reduced-sodium chicken broth
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2 large eggs
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2 teaspoons baking powder
Directions
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1.
Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside.
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2.
In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture.
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3.
Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately.
Nutrition Facts
1 muffin: 258 calories, 14g fat (4g saturated fat), 39mg cholesterol, 625mg sodium, 30g carbohydrate (10g sugars, 3g fiber), 6g protein.
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