Thanksgiving Stuffing Muffins

This recipe can work for your leftovers or if you want to create unique and individual portioned Stuffing Muffins!

If you're using leftover Thanksgiving Stuffing:

1. Preheat the oven to 375 degrees.

2. Grease a 12-cup muffin tin with the Pam cooking spray.

3. Add all the ingredients into the greased pan.

4. Bake until warmed through and golden on top, about 10-15 minutes.

Optional: Before you bake, add some leftover Turkey on top. You can dip the Muffins into leftover Cranberry Sauce.

If you want to make them from scratch:

Ingredients:

• 4 tbsp of Butter

• 1 lb of sausage, casings removed (or meat of your choice)

• 1 medium diced Onion

• 2 cloves of minced Garlic

• 1 diced Celery stalk

• 1 egg, lightly whisked

• 1 tsp of Rosemary

• 8 cups of bread cubes (about 1 loaf)

• 2 cups of Chicken Broth

• Kosher salt

• Ground black pepper

• Nonstick Pam cooking spray

How To Make:

1. Preheat the oven to 375 degrees.

2. Grease a 12-cup muffin tin with the Pam cooking spray.

3. Melt butter in a medium skillet over medium heat.

4. Add sausage and cook until browned, breaking up the meat with a wooden spoon.

5. Add the onion and celery and continue to sauté until the vegetables have softened, about 5-10 minutes.

6. Stir in Garlic, Thyme, and Rosemary. Season with salt and pepper to taste.

7. Remove from heat to let cool slightly.

8. In a large bowl, combine bread cubes, sausage mixture and chicken broth.

9. Divide stuffing mixture between muffin tin cups.

10. Bake until warmed through and golden on top, about 25-30 minutes.

Making this recipe? Share it with us on Instagram @limorloves!