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Stuffing Muffins with Sausage and Parmesan

Stuffing Muffins with Sausage and Parmesan
  • Category


  • Cusine



1 pound bulk pork sausage

1/2 cup chopped onion

1/2 cup chopped celery

3 cloves garlic, minced

4 cups dry bread cubes

1 teaspoon dried sage leaves

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons butter, melted

2 large eggs, lightly beaten

1 1/2 cups chicken broth or stock

1/2 cup freshly grated Parmesan cheese


Preheat oven to 375°F. Grease a 12-cup muffin tin with butter or cooking spray. In a large bowl, combine Parmesan cheese, chicken broth, eggs, melted butter, pepper, salt, thyme and sage. Stir until well combined. Add bread cubes and stir until evenly coated with the liquid mixture. Set aside for 10 minutes to allow the bread cubes to absorb the liquid mixture. In a medium skillet over medium heat, cook garlic, celery and onion until softened and lightly browned . Add sausage and cook until browned . Remove from heat and add to the bread cube mixture in the large bowl; stir until evenly combined. Divide the stuffing mixture evenly among the 12 muffin cups; press down lightly with a spoon or your fingers to pack it into each cup firmly. Bake for 25-30 minutes or until golden brown on top and cooked through in center when tested with a toothpick or knife tip inserted into center of one of the muffins. Serve warm or at room temperature. Enjoy!.