Name: Stuffing Muffins
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1 pound bulk pork sausage -; 4 celery ribs, chopped -; 2 medium onions, chopped -; 1/4 cup butter, cubed -; 1 package (14 ounces) crushed corn bread stuffing -; 2 medium apples, peeled and chopped -; 1 package (5 ounces) dried cranberries -; 1 cup chopped pecans -; 1 teaspoon salt -; 1 teaspoon pepper -; 2 to 3 cups reduced-sodium chicken broth -; 2 large eggs -; 2 teaspoons baking powder -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Stuffing Muffins

1. 1 pound bulk pork sausage -

2. 4 celery ribs, chopped -

3. 2 medium onions, chopped -

4. 1/4 cup butter, cubed -

5. 1 package (14 ounces) crushed corn bread stuffing -

6. 2 medium apples, peeled and chopped -

7. 1 package (5 ounces) dried cranberries -

8. 1 cup chopped pecans -

9. 1 teaspoon salt -

10. 1 teaspoon pepper -

11. 2 to 3 cups reduced-sodium chicken broth -

12. 2 large eggs -

13. 2 teaspoons baking powder -

How to cook deliciously - Stuffing Muffins

1. Stage

Preheat oven to 375°F. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink (follow these tips for browning ground beef). Drain to remove excess fat and then transfer to a large bowl. Set aside. Editor's Tip: Make sure to drain the sausage well or your stuffing muffins may taste overly greasy or fatty.

2. Stage

In the same skillet, saute the celery and onions in butter until tender. Transfer to the bowl of cooked sausage, then add the stuffing mix, apples, cranberries, pecans, salt and pepper. To the mixture, stir in enough broth to reach the desired moistness. In a separate small glass measuring cup, whisk the eggs and baking powder, then add to the stuffing mixture. Editor's Tip: The amount of chicken broth needed for this recipe is flexible since some cornbread stuffing mixes may require more or less liquid to properly hydrate. Start with 2 cups and increase gradually from there until the mixture is moist and holds its shape when squeezed together.

3. Stage

Spoon the stuffing into 18 greased muffin cups, then bake for 20 to 25 minutes or until lightly browned. Cool in the pan for 10 minutes, then run a knife around the edges of the muffin cups to loosen and remove. Serve warm.