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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ziad Manchester
[email protected]These muffins were a little too salty for my taste, but they were still a good way to use up some leftovers.
J4d3n3ss
[email protected]I added some chopped green bell peppers to the mix and they added a nice pop of color and flavor.
Jeremy OH'are
[email protected]These muffins were so easy to make and they were a huge hit with my family!
Elhoussein bousslame
[email protected]I made these muffins with a gluten-free cornbread mix and they turned out great! They were a little denser than the regular muffins, but they were still very flavorful and moist.
Shorif Ullah
[email protected]These muffins were a little bland for my taste, but they were still a good way to use up some leftovers.
Chodriluqman
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were moist and flavorful, and the cornbread mix added a nice sweetness.
Prince Vai
[email protected]These muffins were a little too dry for my taste, but they were still flavorful.
Frank Seguinot
[email protected]I'm not a huge fan of sausage, but these muffins were surprisingly good. The cornbread mix and the cheese really balance out the flavor of the sausage.
kadiatu t kamara
[email protected]These were so easy to make and they tasted amazing! I will definitely be making them again.
Arham Ghani
[email protected]I've made these muffins several times and they always turn out great. They're a perfect way to use up any integranteseft over sausage.
Md Hashem
[email protected]These were a hit at my holiday party! Everyone raved about how moist and flavorful they were.
Nikita Kleymenov
[email protected]I substituted ground turkey for the sausage and they were still delicious!
Md Motalab
[email protected]These were absolutely wonderful! I added some chopped celery and onion to the mix and they baked up so moist and flavorful! My family loved them.