Sausage Stuffing Muffins with Cranberry Sauce
Ingredients
Muffins
-
2
tbsp
olive oil
-
½
small
white onion, finely diced
-
½
cup
finely diced celery
-
1
lb
ground sausage
-
1
box
stuffing mix
-
½
cup
dried cranberries
-
½
cup
chopped pecans
-
1
tsp
ground sage
-
1
tsp
salt
-
½
tsp
pepper
-
2
eggs
whisked in bowl
-
1
cup
chicken stock
-
1
cup
shredded cheddar cheese
Sauce
-
1
can
cranberry sauce
-
¼
cup
orange juice
-
3
tsp
sriracha
Instructions
- Preheat the oven to 350°F and grease muffin tins with non-stick spray.
- Heat olive oil in a large skillet, then add onion and celery, cooking for 2-3 minutes.
- Add the sausage to the skillet, breaking it up as it cooks, and let it cool for at least 10 minutes after cooking.
- In a large bowl, mix the stuffing ingredients, then add the cooled sausage and onions, mixing to hydrate the stuffing mix.
- Incorporate cranberries, pecans, sage, salt, and pepper, then add eggs, chicken stock, and cheddar cheese, mixing well.
- Use a 1/3 cup scoop to portion the mixture into the greased muffin tin, ensuring they hold their shape.
- Bake for 22-25 minutes until golden brown and let cool slightly before serving.
- While muffins are baking, prepare the sauce by heating cranberry sauce in a saucepan, adding orange juice and sriracha, and simmering for about 5 minutes.
Nutrition Facts (estimated)
Servings
20 muffins
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
400mg
Cholesterol
50mg
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