SAUSAGE STUFFING MUFFINS

Sausage Stuffing Muffins image

This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.-Tricia Bibb, Hartselle, Alabama

Provided by Taste of Home

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 13

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

Steps:

Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 14g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 625mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.