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~ savory sausage stuffin muffins ~

1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

My husband absolutely loved these tasty muffins. I made some into loaf shapes and the others into muffins. They were so flavorful and the gravy put them over the top. Reminded me somewhat of Thanksgiving. I made these as a side for him to heat up along with some chicken I had grilled for him to take. Enjoy!

yield 12 - 14
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For ~ savory sausage stuffin muffins ~

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

How To Make ~ savory sausage stuffin muffins ~

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Ladle some gravy over each stuffin muffin. Delicious!
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