Stuffing Muffins Recipe

Name: Stuffing Muffins Recipe
Ingredients: ½ loaf whole wheat bread, cubed and toasted; ½ loaf white bread, cubed and toasted; 1 to 2 cups of turkey or chicken stock; 1 LB Jimmy Dean Pork Sausage; 1 med onion, chopped; 2 stalks of celery, chopped; 1 granny smith apple, chopped; ½ cup to 1 cup of dried cranberries; 2.5 teaspoon dried sage; 1.5 teaspoon dried rosemary; ½ teaspoon dried thyme; 1/3 c minced fresh parsley; 1 stick of butter; 1 egg

Stuffing Muffins Recipe

Rated 5.0 stars by 1 users

Author:

Liz Henning, Human Resources

Liz entered this classic recipe in a Byers' Choice Taste of Fall cook off and everyone loved it! She makes it every year at Thanksgiving for her family now.

Ingredients

½ loaf whole wheat bread, cubed and toasted
½ loaf white bread, cubed and toasted
1 to 2 cups of turkey or chicken stock
1 LB Jimmy Dean Pork Sausage
1 med onion, chopped
2 stalks of celery, chopped
1 granny smith apple, chopped
½ cup to 1 cup of dried cranberries
2.5 teaspoon dried sage
1.5 teaspoon dried rosemary
½ teaspoon dried thyme
1/3 c minced fresh parsley
1 stick of butter
1 egg

Directions

Preheat oven to 350˚ F.
Spread the white and whole wheat bread cubes in a single layer on a large baking sheet.
Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.
Transfer toasted bread cubes to a large bowl.
In a large skillet, add 4 tablespoons butter.
Cook the sausage, onions, and celery over medium heat, stirring and breaking up the lumps until evenly browned.
Add the apple, cranberries, sage, rosemary, parsley and thyme; cook, stirring, for 2 – 5 minutes to blend flavors.
Pour sausage mixture over bread in bowl.
Mix in chopped apples, dried cranberries and parsley.
Drizzle with turkey stock and the rest of the stick of butter (melted), and mix lightly. (Add an egg if you wish to help hold them together.)
Using an ice cream scupper, scoop stuffing into well-buttered muffin tins into a 375˚ F oven.
Cook until crisp on the top about 10 – 20 minutes.