~ SAVORY SAUSAGE STUFFIN MUFFINS ~

~ Savory Sausage Stuffin Muffins ~ image

Provided by Cassie * @1lovetocook1x

Number Of Ingredients 10

Previous Next

10 ounce(s) italian hot sausage or sweet italian sausage - casings removed
2 tablespoon(s) olive or vegetable oil
about 8 - baby carrots - chopped medium
2 medium stalks, celery - chopped
2 medium sweet onion, chopped
2 - eggs, beaten
1 - 15 ounce(s) can - chicken broth
1/4 teaspoon(s) each - italian seasoning, salt and pepper
12 ounce(s) french bread, cubed - about 1 inch size
2 tablespoon(s) butter, melted

Steps:

In a skillet over medium heat, brown sausage in a little oil, crumble as it cooks with a spatula. Remove from pan and drain on paper towel.
In the same skillet over medium heat, add the oil and once hot, saute onion, carrot and celery ( about 5 minutes) Stirring occasionally. Add the chicken broth, bring to a boil then simmer for about 10 minutes.
Preheat oven to 400 degree F. Spray a muffin tin with nonstick cooking spray. Place vegetables along with broth in a large bowl. To this add the salt, pepper, Italian seasoning, sausage, beaten eggs, bread and melted butter. Mix thoroughly.
To each muffin tin, add 1/2 - 1/3 cup bread mixture. Place in oven and bake for 25 - 30 minutes or until golden on top. I made a homemade gravy to serve over the top. I'm adding the mix I did if interested in making it. 1 - 15 ounce can chicken broth. about 1/4 tsp herb de provence couple pinches, dried parsley flakes 1 tsp or so, better than bouillon paste - chicken flavor 1/2 tsp gravy master - for color 2 tablespoons corn starch & 3 tablespoons water. Bring broth, seasonings to a slow boil, stirring to dissolve bouillon. Mix water and cornstarch, forming a loose paste. Whisk into broth and continue stirring until thickened. Only take a few minutes. Season more if desired.
Ladle some gravy over each stuffin muffin. Delicious!