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Stuffing Muffins

Author Rosalynn Daniels

Ingredients

  • 4 c Sour or Italian Bread diced
  • 2 tbs Olive Oil
  • 3 tbs Butter
  • 1 Onion diced
  • 2 Celery Stalks diced
  • 1 Granny Smith Apple diced
  • 1/2 c Dried Cranberries
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 lb Ground Sausage I like to use pork but find turkey sausage if you can
  • 2 tb Fresh Minced Sage or 2tsp dried sage
  • 2 tbs Fresh Minced Rosemary 2tsp dried rosemary
  • 2 tbs Fresh Minced Thyme 2tsp dried thyme
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  • Wet Mixture
  • 3 Whole eggs
  • 1/2 c Milk
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 2 c Chicken or Turkey Broth
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Instructions

  • Pour bread onto a sheetpan and drizzle with olive oil. Bake at 400 degrees for 7 minutes or until bread is crisp and golden.
  • In a large skillet over medium heat, saute' onion, celery, apples, and cranberries for 2-3 minutes.
  • Add ground sausage to the skillet and cook until meat is fully cooked, then remove from heat. (Make sure the meat is broken into crumbles).
  • In a large bowl whisk eggs, milk, broth and remaining salt and pepper.
  • Stir in bread and meat mixture until fully combined. (The mixture should be extra moist)
  • Filled lined cupcake pans with your stuffing mixture. Press the mixture down with the back of a spoon.
  • Add another spoonful of mixture to each cup.
  • Bake for 40 minutes or until the top of each muffin is golden brown.
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