Sausage Stuffing Muffins

10 mins

52 mins

Portions: 12

If you’re a fan of crispy edges and moist centers, this recipe is a must-try! We combine the classic flavors of stuffing with Johnsonville Mild Italian Ground Sausage and bake it all in a muffin pan. The result? Deliciously crusty edges and perfectly moist centers—goodbye, dry stuffing!

Directions

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan with nonstick spray.
Bake the bread cubes: Line a baking sheet with parchment paper. Evenly spread the bread cubes on the baking sheet. Bake for 10-12 minutes, or until the cubes are hard and dry. Remove from the oven and place cubes into a large bowl.
Make the sausage mixture: In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the Johnsonville Mild Italian Ground Sausage, breaking up into small pieces. Cook for 10 minutes, or until browned. Add the shallot, garlic, and celery. Sauté until tender and translucent, about 5 minutes. Add the parsley, oregano, and thyme and sauté for 2 minutes. Remove from the heat.
Make the stuffing: Add the sausage mixture to the bowl with bread. Add the salt, pepper, melted butter, chicken stock, and cranberries. Mix to combine completely, until the bread is soaked and moldable.
Form the muffins: Using an 8-ounce ice cream scoop, scoop a portion of the stuffing into each cup of the prepared muffin pan, pressing the stuffing evenly into the pan to form the muffin base. Scoop a tightly packed second portion of stuffing onto each cup of the pan. The stuffing should resemble muffin mounds. Top each muffin with a small pat of cold butter.
Bake in the oven for 15-20 minutes, or until golden brown and firm. Cool for 10 minutes before serving.

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