Stuffing Muffins Recipe
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(3)
Ingredients
12 servings
- 12 ounces of bread, cut into ½ inch cubes (about 8 cups)
- 1 lb Italian sausage (or sub vegetarian Italian sausage)
- 1/4 cup butter, unsalted (omit if you want but it really gives delicious flavor- you can also use the sausage grease instead)
- 1 medium white onion, finely chopped
- 3 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 3 tablespoons fresh sage, finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 cup white wine
- 3/4 cup dried cherries (or cranberries)
- 1/2 cup parsley, chopped
- 2 eggs
- 1 teaspoon dijon mustard
- 1- 1½ cups turkey or chicken stock, more as needed.
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Preparation
Step 1
Preheat the oven to 350° F. Place bread cubes on a sheet pan and toast until golden, about 15-20 minutes. (keep an eye as this will depend on the type of bread you use)
Step 2
Turn oven temperature to 375°F
Step 3
Heat a skillet to medium-high. Add the sausage in large chunks. Leave them be for a few minutes so they develop a brown crust. Turn over and brown on the other side, with the spatula chop in smaller pieces. Remove from the pan and set the sausage aside. Use the same pan if desired, and pour out extra grease.
Step 4
Add butter, onion, and celery to the skillet over medium heat. Saute for 4 minutes. Add garlic, sage, thyme, salt, pepper, and cooked sausage and saute for 2 minutes.
Step 5
Add wine, dried cherries, and parsley stirring occasionally, cooking for about 5 minutes until the wine fumes have cooked off a bit.
Step 6
Place toasted cubed bread in a bowl, add sausage mixture, and combine.
Step 7
Whisk eggs together with dijon mustard and 1 cup stock in a small bowl. Fold egg mixture into stuffing mixture, liberally coating it. Let stand 10 minutes to allow the bread to absorb the moisture. If the mix seems dry, add more stock just a little at a time until it is moist.
Step 8
Spoon the stuffing into well-greased non-stick muffin tins ( or use muffin liners if in doubt) and bake uncovered for 25 minutes, or until golden. Let them sit 5-10 minutes to firm up a little.
Step 9
Loosen the muffins and lift them out. Serve warm.
Step 10
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