~ SAVORY SAUSAGE STUFFIN MUFFINS ~
My husband absolutely loved these tasty muffins. I made some into loaf shapes and the others into muffins. They were so flavorful and the gravy put them over the top. Reminded me somewhat of Thanksgiving. I made these as a side for him to heat up along with some chicken I had grilled for him to take. Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Vegetables
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown sausage in a little oil, crumble as it cooks with a spatula. Remove from pan and drain on paper towel.
- In the same skillet over medium heat, add the oil and once hot, saute onion, carrot and celery ( about 5 minutes) Stirring occasionally. Add the chicken broth, bring to a boil then simmer for about 10 minutes.
- Preheat oven to 400 degree F. Spray a muffin tin with nonstick cooking spray. Place vegetables along with broth in a large bowl. To this add the salt, pepper, Italian seasoning, sausage, beaten eggs, bread and melted butter. Mix thoroughly.
- To each muffin tin, add 1/2 - 1/3 cup bread mixture. Place in oven and bake for 25 - 30 minutes or until golden on top. I made a homemade gravy to serve over the top. I'm adding the mix I did if interested in making it. 1 - 15 ounce can chicken broth. about 1/4 tsp herb de provence couple pinches, dried parsley flakes 1 tsp or so, better than bouillon paste - chicken flavor 1/2 tsp gravy master - for color 2 tablespoons corn starch & 3 tablespoons water. Bring broth, seasonings to a slow boil, stirring to dissolve bouillon. Mix water and cornstarch, forming a loose paste. Whisk into broth and continue stirring until thickened. Only take a few minutes. Season more if desired.
- Ladle some gravy over each stuffin muffin. Delicious!
SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, breakfast sausage, McCormick® Rubbed Sage, red pepper flakes, kosher salt, Stuffin' Muffins Base, large eggs, McCormick® Turkey Gravy Mix, cold water
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
- Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
- Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
- Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
- Spoon the gravy over the sausage stuffin' muffins and serve warm.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams
SAVORY SAUSAGE STUFFING
I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.
Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
SAUSAGE STUFFING MUFFINS
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
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 258 calories, Fat 14g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 625mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
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