Stuffing Muffins
Ingredients
The base
-
8
cups
white bread, cubed
-
2
teaspoons
olive oil
-
8
ounces
Italian sausage, removed from casing
-
½
cup
yellow onion, finely diced
-
4
stalks
celery, finely diced
The seasoning
-
Kosher
to taste
salt
-
6
leaves
fresh sage, minced
-
6
sprigs
fresh thyme, minced
-
½
teaspoon
freshly ground pepper
The binding
-
1½
cups
low-sodium chicken stock
-
2
large
eggs, lightly beaten
Instructions
- Preheat the oven to 300°F and grease the muffin tin.
- Toast the bread cubes on a sheet pan for about 10 minutes.
- In a skillet, cook the Italian sausage until browned, then set aside.
- Cook the diced onion and celery in the same skillet until softened, adding sage, thyme, salt, and pepper.
- In a large bowl, combine the toasted bread, sausage, onion mixture, and chicken broth, and mix well.
- Taste and adjust salt if necessary, then add the beaten eggs and mix again.
- Pack the mixture tightly into the muffin tin to form muffins.
- Bake for 35-40 minutes until the tops are browned, then remove and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
77
Total fat
6g
Total carbohydrates
1g
Total protein
4g
Sodium
138mg
Cholesterol
48mg
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