Sausage Stuffing Muffins Recipe

Sausage Stuffing Muffins Recipe
Sausage Stuffing Muffins Recipe photo by Taste of Home
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Sausage Stuffing Muffins Recipe

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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
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 4 celery ribs, chopped
  • 2 medium onions, chopped
  • 1/4 cup butter, cubed
  • 1 package (14 ounces) crushed corn bread stuffing
  • 2 medium apples, peeled and chopped
  • 1 package (5 ounces) dried cranberries
  • 1 cup chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 to 3 cups reduced-sodium chicken broth
  • 2 large eggs
  • 2 teaspoons baking powder

Directions

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.
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.
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.
Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.
Yield: 1-1/2 dozen.
Originally published as Sausage Stuffing Muffins in Thanksgiving Digest 2012

Nutritional Facts

1 muffin: 258 calories, 14g fat (4g saturated fat), 39mg cholesterol, 625mg sodium, 30g carbohydrate (10g sugars, 3g fiber), 6g protein.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 4 celery ribs, chopped
  • 2 medium onions, chopped
  • 1/4 cup butter, cubed
  • 1 package (14 ounces) crushed corn bread stuffing
  • 2 medium apples, peeled and chopped
  • 1 package (5 ounces) dried cranberries
  • 1 cup chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 to 3 cups reduced-sodium chicken broth
  • 2 large eggs
  • 2 teaspoons baking powder
  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.
  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.
  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.
    Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.
    Yield: 1-1/2 dozen.
Originally published as Sausage Stuffing Muffins in Thanksgiving Digest 2012

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