SausageStuffingMuffins.jpeg
SausageStuffingMuffins.jpeg
Sausage Stuffing Muffins
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Recipe - The Fresh Grocer - Corporate
SausageStuffingMuffins.jpeg
Sausage Stuffing Muffins
0
Servings12
Cook Time40 Minutes
svg/info/recipe-calories Created with Sketch. Calories177
Ingredients
1/2 lb bulk pork sausage
1/4 cup butter
1/2 cup chopped onion
1/2 cup finely chopped celery
1 Granny Smith apple, peeled, cored and diced
1 tsp McCormick® Rubbed Sage
1 tsp McCormick® Garlic Powder
5 cups dry unseasoned bread cubes Substitutions available
1/2 cup dried cranberries
2 eggs, lightly beaten
1 1/2 cups Kitchen Basics® All Natural Original Chicken Stock
Directions
  1. Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.
  2. Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.
  3. Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.
  4. Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.
0 minutes
Prep Time
40 minutes
Cook Time
12
Servings
svg/info/recipe-calories Created with Sketch.
177
Calories

Shop Ingredients

Makes 12 servings
1/2 lb bulk pork sausage
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Gwaltney Mild Pork Sausage, 16 Ounce
On Sale!
$3.49 was $3.99$0.22/oz
1/4 cup butter
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Hotel Bar Butter, 16 Ounce
On Sale!
$2.99 was $3.39$0.19/oz
1/2 cup chopped onion
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Bowl & Basket Yellow Onions, 3 Pound
$2.69$0.90/lb
1/2 cup finely chopped celery
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Celery Hearts, 1 Each
$2.99
1 Granny Smith apple, peeled, cored and diced
an image
Granny Smith Apple, 1 ct, 10 Ounce
$1.24 avg/ea$0.12/oz
1 tsp McCormick® Rubbed Sage
an image
Badia Ground Sage, 1.25 Ounce
On Sale!
$1.79 was $1.99$1.43/oz
1 tsp McCormick® Garlic Powder
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Badia Garlic Powder, 10.5 Ounce
$4.99$0.48/oz
5 cups dry unseasoned bread cubes Substitutions available
Not Available
1/2 cup dried cranberries
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Mariani Dried Cranberries, 5 Ounce
$3.69$0.74/oz
2 eggs, lightly beaten
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Egg-Land's Best Eggs, Large, 24 Each
On Sale!
$3.99 was $4.79$0.17 each
1 1/2 cups Kitchen Basics® All Natural Original Chicken Stock
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College Inn Bold Chicken Stock, 32 Ounce
$2.99$0.09/oz

Directions

  1. Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.
  2. Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.
  3. Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.
  4. Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.