STUFFING MUFFINS

Preheat oven to 300F/150C.

Cut bread into cubes about 1/2 inch square (you need 5 generous cups of bread cubes).

Put bread cubes on a large baking sheet and toast in the oven 10 minutes, then turn the bread over and toast 10 minutes more, or until bread is dried out and very lightly browned.

While bread toasts, heat 1 tsp. olive oil in a heavy frying pan, add sausage, and cook until well browned and completely cooked, about 10 minutes.

Break the sausage apart with a metal turner as it cooks so you have small pieces to mix throughout the stuffing.

Put the browned sausage into a large mixing bowl, then wipe out extra fat from the frying pan with a paper towel.

Heat 1 T butter or olive oil in the frying pan, then add finely diced onion and celery and cook over medium heat until vegetables are softened and barely starting to brown, about 10 minutes.

Add dried sage, poultry seasoning, and salt and cook 1-2 minutes more. Add the onion/celery mixture to the mixing bowl.

When bread cubes are toasted, add them to mixing bowl and increase oven temperature to 400F/200C. Add Parmesan cheese and mix well so that all the bread cubes are lightly coated with Parmesan.

Whisk together the chicken stock and eggs, then add that 1/3 at a time, pouring over the surface of the stuffing mixture each time and then stirring, so all the bread cubes are lightly moistened.

Spray metal muffin pan very well with nonstick spray. Use a measuring cup to add heaping 1/3 cup to each muffin cup, pressing down each muffin so it’s well-packed together.

Bake muffins 30 minutes or until the top is nicely browned and they’re hot clear through. Let cool for about 5 minutes before you remove them from pan, and then use a knife to go around the edge of each “muffin” before you lift them out of the muffin pan.

Serve the Stuffing Muffins hot, with turkey gravy.

Equipment Needed

Spice Level:

Dietary