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!