SausageStuffingMuffins.jpeg
SausageStuffingMuffins.jpeg
Sausage Stuffing Muffins
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Recipe - Dearborn Market
SausageStuffingMuffins.jpeg
Sausage Stuffing Muffins
0
Servings12
Cook Time40 Minutes
svg/info/recipe-calories Created with Sketch. Calories177
Ingredients
1/2 lb bulk pork sausage
1/4 cup butter
1/2 cup chopped onion
1/2 cup finely chopped celery
1 Granny Smith apple, peeled, cored and diced
1 tsp McCormick® Rubbed Sage
1 tsp McCormick® Garlic Powder
5 cups dry unseasoned bread cubes Substitutions available
1/2 cup dried cranberries
2 eggs, lightly beaten
1 1/2 cups Kitchen Basics® All Natural Original Chicken Stock
Directions
  1. Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.
  2. Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.
  3. Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.
  4. Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.
0 minutes
Prep Time
40 minutes
Cook Time
12
Servings
svg/info/recipe-calories Created with Sketch.
177
Calories

Shop Ingredients

Makes 12 servings
1/2 lb bulk pork sausage
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Pork Ground Sausage Sweet Italian Sausage, 1 Pound
$2.99/lb$2.99/lb
1/4 cup butter
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Bowl & Basket Butter Sweet Cream Salted, 16 Ounce
$2.99$0.19/oz
1/2 cup chopped onion
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Bowl & Basket Yellow Onions, 3 Pound
$2.49$0.83/lb
1/2 cup finely chopped celery
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Fresh Cucumber, 1 Each
3 for $1.99
$0.66 was $0.83
1 Granny Smith apple, peeled, cored and diced
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Granny Smith Apple, 1 ct, 10 Ounce
$1.24 avg/ea$0.12/oz
1 tsp McCormick® Rubbed Sage
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Goodness Gardens Sage, 0.25 Ounce
$0.99$3.96/oz
1 tsp McCormick® Garlic Powder
Not Available
5 cups dry unseasoned bread cubes Substitutions available
Not Available
1/2 cup dried cranberries
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Sargento Gouda Honey Roasted Peanuts and Dried Cranberries, 1.5 Ounce
$3.99$2.66/oz
2 eggs, lightly beaten
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Puglisi's Farm Large Eggs, 18 Each
$2.99$0.17 each
1 1/2 cups Kitchen Basics® All Natural Original Chicken Stock
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Kitchen Basics Original Chicken Stock, 32 Ounce
$3.69$0.12/oz

Directions

  1. Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.
  2. Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.
  3. Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.
  4. Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.