Stuffing Muffins with Sausage and Parmesan

Ingredients

• 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

Directions

1. Heat the oven to 375°F. Coat a 12-cup muffin tin with butter or cooking spray.
2. In a large bowl, whisk together the Parmesan cheese, chicken broth, eggs, melted butter, pepper, salt, thyme and sage until the mixture is nicely blended.
3. Fold in the bread cubes, turning them through the bowl until they are thoroughly moistened. Leave the mixture to sit for 10 minutes so the bread can soak up the liquid.
4. Set a medium skillet over medium heat. Add the garlic, celery and onion, and cook until they have softened and taken on a little color, about 5 minutes. Stir in the sausage and continue cooking until it is browned, about 8 minutes. Take the skillet off the heat, transfer the sausage mixture to the large bowl with the bread cubes, and stir until everything is evenly distributed.
5. Spoon the stuffing mixture into the 12 muffin cups, dividing it evenly. Press each portion down gently with a spoon or your fingers so it is firmly packed into the cup. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through when you check one muffin with a toothpick or the tip of a knife. Serve warm or at room temperature.