Ingredients
Scale
- 4 tablespoons of butter
- 1 pound of pork sausage (casings removed)
- 1 medium onion (diced)
- 2 cloves of garlic (minced)
- 1 1/2 cups of diced celery
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 1 teaspoon of ground sage
- 8 cups of bread cubes (approximately 1 loaf)
- Kosher salt
- Freshly ground black pepper
- 2 cups of chicken broth
- 1 egg (lightly whisked)
- Nonstick cooking spray
Instructions
- Preheat your oven to 375°F. Grease a 12-cup muffin tin with cooking spray.
- Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery, and continue to sauté until the vegetables have softened, which should take about 5 minutes. Stir in garlic, thyme, sage, and rosemary. Season with salt and pepper to your taste. Remove from heat and let it cool slightly.
- In a large bowl, mix together bread cubes, sausage mixture, and chicken broth. Check for seasonings and add salt and pepper if needed. Then, stir in the egg.
- Divide the stuffing mixture evenly between the muffin tin cups. Bake until warmed through and golden on top, which should take about 25 to 30 minutes.
- Enjoy the crispy goodness of these Stuffin’ Muffins at your Thanksgiving table!