Stuffin Muffins




3 Cups Cubed Dry Bread

2/3 Cup Diced Onion

4 Garlic Cloves, Minced

2/3 Cup Celery, Diced

Kosher Salt And Pepper

2 Tablespoons Butter

1/4 Cup Olive Oil

8 Ounces Mild Italian Sausage, Casings Removed

3/4 Teaspoon Dried Sage

1/2 Teaspoon Dried Thyme

1 Granny Smith Apple, Peeled And Finely Chopped

1 Pear, Peeled And Chopped

1/2 Cup Dried Cranberries

2 Beaten Eggs

2 To 4 Tablespoons Chicken Stock, To Moisten

Bread Method

Preheat the oven to 350 degrees Fahrenheit.

Cube the cups of dry bread.

Toast the bread, sprinkled lightly with olive oil for 10 minutes.

Let cool.

Muffin Method

Preheat oven to 350 degrees Fahrenheit.

Grease muffin pan, place large cupcake liners in the pan.

Melt butter in a skillet with the olive oil.

Add onions, garlic and celery and cook for 5 minutes.

Add sausage meat, sage and thyme-and cook 5 minutes, breaking up the meat.

Mix sausage mixture, apple, pear, cranberries and broth with bread cubes.

Season with salt and pepper.

Let stand for 5 minutes.

Or if desired, place in a large bowl, cover the bowl with clear wrap and refrigerate overnight.

This amount of stuffing will make 12 regular size muffins or 24 mini-muffins.

Bake 20-25 minutes.

Let rest before serving for 5 minutes.

Gluten Free Substitutions

Using a combination of Gluten Free white sliced bread, toasted slightly or, for a delicious change, use Gluten Free Cinnamon Raisin bread.
To add an extra layer of flavour, add 1 cup of Pane Riso Foods Gluten Free Herb and Garlic croutons–these not only give a terrific added flavour, but also give a nice crunch to the stuffing.

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