Christmas Sausage Sage Stuffing Muffins

Ingredients

• 1 pound bulk pork sausage, preferably breakfast sausage
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1/2 cup butter, melted
• 8 cups cubed bread (day-old is best)
• 1 cup chicken broth
• 1/2 cup fresh sage, chopped
• 1/4 cup fresh parsley, chopped
• 2 large eggs, beaten
• Salt and pepper to taste
• Cooking spray

Step-by-Step

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray.

2. In a large skillet, brown the sausage over medium heat. Crumble the sausage as it cooks. Drain off any excess grease.

3. Add the chopped onion and celery to the skillet with the cooked sausage. Cook until the vegetables are softened, about 5-7 minutes.

4. In a large bowl, combine the cubed bread and melted butter. Toss to coat the bread evenly.

5. Add the cooked sausage mixture, chicken broth, sage, and parsley to the bread mixture. Stir gently to combine all ingredients.

6. In a separate small bowl, whisk together the beaten eggs, salt, and pepper.

7. Pour the egg mixture over the bread and sausage mixture. Stir gently until everything is well combined. Be careful not to overmix.

8. Spoon the stuffing mixture into the prepared muffin tin, filling each cup almost to the top.

9. Bake for 25-30 minutes, or until the muffins are golden brown and set.

10. Let the muffins cool in the muffin tin for a few minutes before removing them.

11. Serve warm and enjoy!

Variations and Customizations

Adding Fruit or Nuts

Enhance your sausage sage stuffing muffins by incorporating dried cranberries, apples, or toasted pecans. These additions provide contrasting textures and flavors that complement the savory sausage and herbs. For cranberries, use about 1/2 cup. Dice one small apple or use 1/2 cup of apple pieces. Use 1/4 to 1/2 cup of toasted pecans, coarsely chopped. Add them to the bread mixture before baking. This adds a festive touch and a bit of sweetness.

Cheese Incorporation

For a richer, cheesier stuffing, consider adding shredded cheddar, Gruyere, or Parmesan cheese. About 1 cup of shredded cheese folded into the stuffing mixture before baking will add a delightful cheesy flavor and a gooey texture. The cheese melts into the stuffing, creating a decadent and flavorful bite. You can also sprinkle a little cheese on top of each muffin before baking for an extra crispy, cheesy crust.

Vegetarian Options

To create a vegetarian version of these stuffing muffins, replace the sausage with plant-based sausage crumbles or a mixture of sauteed mushrooms and lentils. Use vegetable broth instead of chicken broth. Increase the amount of sage and parsley for added flavor. Sauté the mushrooms and lentils with the onion and celery before adding them to the bread mixture. This maintains the savory and hearty character of the original recipe.

Tips for Perfect Stuffing Muffins

Bread Selection Matters

Using the right type of bread is crucial for achieving the perfect texture. Day-old bread, such as sourdough, French bread, or even challah, works best. These breads absorb the liquid without becoming soggy. Avoid using fresh, soft bread, as it can result in a mushy stuffing. Cube the bread evenly into bite-sized pieces. You can also lightly toast the bread cubes in the oven for a few minutes to dry them out further.

Don’t Overmix

Gently combine the ingredients to avoid a dense or gummy texture. Overmixing can develop the gluten in the bread, resulting in a tough stuffing. Mix until just combined, ensuring that all the bread is evenly coated with the liquid and sausage mixture. Be especially careful when adding the egg mixture.

Preventing Dryness

To prevent dry stuffing muffins, ensure that the bread is adequately moistened with the chicken broth and egg mixture. If the mixture seems too dry, add a little more broth. The stuffing should be moist but not soggy. Using melted butter also helps to keep the muffins moist during baking.

Serving and Storage

Serving Suggestions

These sausage sage stuffing muffins make a fantastic side dish for holiday meals, potlucks, or even a simple weeknight dinner. They pair perfectly with roasted turkey, chicken, or ham. Serve them warm with a dollop of cranberry sauce or a drizzle of gravy. They can also be enjoyed as a tasty snack or appetizer.

Make-Ahead Instructions

Prepare the stuffing mixture up to 24 hours in advance and store it in the refrigerator. When ready to bake, spoon the mixture into the muffin tin and bake as directed. This can save you time and effort on the day of your event. If the mixture seems dry after being refrigerated, add a tablespoon or two of chicken broth before baking.

Storage and Reheating

Store leftover stuffing muffins in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave them for 30-60 seconds each, or bake them in a preheated oven at 350°F (175°C) for 10-15 minutes. You can also freeze the muffins for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

The Nutritional Benefits

Protein Source

The sausage in these muffins provides a good source of protein, which is essential for muscle repair and overall health. Protein also helps to keep you feeling full and satisfied, making these muffins a hearty and filling side dish. Choosing a leaner sausage can help to reduce the fat content.

Fiber Content

The bread and vegetables in these muffins contribute to the fiber content, which aids in digestion and promotes gut health. Fiber also helps to regulate blood sugar levels and can lower cholesterol. Using whole-grain bread can further increase the fiber content.

Vitamins and Minerals

Sage and parsley are rich in vitamins and minerals, including vitamin K, vitamin A, and vitamin C. These herbs also contain antioxidants, which protect your body against cell damage. The onions and celery provide additional vitamins and minerals, contributing to the overall nutritional value of the muffins.

Why These Muffins Are a Holiday Hit

Portion Control and Convenience

Stuffing muffins offer built-in portion control, making them ideal for serving at gatherings where there are many dishes to sample. The individual portions are also easy to handle and serve, eliminating the need for scooping and serving from a large dish. This makes them a convenient option for buffets and potlucks.

Enhanced Flavor and Texture

Baking the stuffing in muffin tins creates a crispy exterior and a moist, flavorful interior. The edges of the muffins become golden brown and slightly crunchy, while the center remains soft and tender. This combination of textures adds to the overall enjoyment of the dish. The muffin shape also helps to distribute the flavors evenly.

Unique Presentation

Stuffing muffins provide a unique and appealing presentation that is sure to impress your guests. They are a fun and creative twist on traditional stuffing. The muffin shape adds a touch of elegance to the table. Garnish them with fresh herbs or a sprinkle of paprika for an extra festive touch.

FAQ

Can I make these stuffing muffins ahead of time?

Yes, you can prepare the stuffing mixture up to 24 hours in advance and store it in the refrigerator. When ready to bake, spoon the mixture into the muffin tin and bake as directed.

What kind of bread is best for stuffing muffins?

Day-old bread, such as sourdough, French bread, or challah, works best. These breads absorb the liquid without becoming soggy.

How do I prevent the stuffing muffins from being dry?

Ensure that the bread is adequately moistened with the chicken broth and egg mixture. If the mixture seems too dry, add a little more broth. Using melted butter also helps to keep the muffins moist during baking.

Can I freeze stuffing muffins?

Yes, you can freeze the muffins for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months.

Can I make these vegetarian?

Yes, replace the sausage with plant-based sausage crumbles or a mixture of sauteed mushrooms and lentils. Use vegetable broth instead of chicken broth.