Andrea Correale’s Sausage Stuffing Muffins Recipe as featured on Upscale Living Magazine Online

Elegant Affairs caterers have been busy setting up authentic and tasty recipes for the Holidays. Here is one that you’d love! Sausage Stuffing Muffins! Care to try it? Here is the recipe.

( 12 SERVINGS)

Ingredients

  • 1/2 pound Italian bread cut into cubes
  • 1/2 pound  sourdough bread cut into cubes
  • 1 pound fennel parsley sausage
  • 1 stick butter, divided
  • 1  white onion, finely diced
  • 5 stalks celery, finely diced
  • 2 cups chicken stock ( low salt)
  • 1 tablespoon mixture of fresh minced sage, rosemary, and thyme
  • 2 whole  eggs

Instructions

  1. Preheat your oven to 250 degrees
  2. Spread your cubed bread evenly across a baking sheet and bake for 40 mins so that the bread is VERY dry
  3. Set aside and crank the oven up to 375 degrees
  4. Brown your sausage in a frying pan over medium-high heat until brown on all sides. Then remove from pan and plastic in mixing bowl
  5. In the same pan, melt half a stick of butter. When melted, add your onions and celery + salt and pepper and cook until softened. Add this to the bowl with your sausage
  6. Add your bread cubes + your herbs to the bowl and stir until combined
  7. Pour in your chicken stock and stir very thoroughly until all the stock has absorbed into the bread
  8. Season to taste with salt and pepper and then stir in your eggs. Make sure the mixture isn’t still hot when you stir in your eggs
  9. Line a muffin tin with muffin liners and scoop all your stuffing mixture into the tins. You have to really pack it in there and pile it HIGH to make all the stuffing fit, but this is what gives you the “muffin” look once they are baked since they obviously won’t “rise” in the oven like regular muffins!
  10. Slice your remaining butter into 12 thin pats and top each stuffing muffin with a pat of butter
  11. Cover loosely in foil and bake for 30 minutes
  12. Remove the foil and bake for another 30 minutes

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