Stuffin Muffins

This is a GREAT recipe that I enjoy every Thanksgiving at my sister in-law Cassie’s house, where she cooks up a storm and I get to eat and pass out! Gotta give it up to Rachel Ray for introducing the muffin concept … Brilliant!

Ingredients: makes 10-12 muffins!

  • 1/2 lb turkey sausage (hot or sweet)
  • 1 tbl of olive oil
  • 1 bag Pepperidge Farm stuffing (blue bag)
  • 1 cups onion, chop fine 1/4 in
  • 1 cup of celery, chop fine 1/4 in
  • 3/4 cup chicken broth
  • 1 1/2 stick butter
  • 1 tbl spoon or to taste Bells Seasoning (secret ingredient)
  • Directions:

    Remove the casings from sausage and saute meat until browned. Place sausage on a separate plate. In the same pot, add a teaspoon (coat the bottom of pan) of extra virgin olive olive oil. Next add your celery and saute for 2 mins. Then add your onion and continue to saute for 2 more mins… veggies should be tender. Place veggies and meat in a mixing bowl. Add stuffing mix, chicken broth and Bell’s then give it a good mix!

    Once you’ve mixed the stuffing to your liking, spray the muffin tray with Pam and then make your muffins like you’re making the perfect snowball. At this point you can add a slice of butter into the ball so that it melts while cooking! Cover the top of the muffin tray with foil and bake for 30 mins at 350 degrees (center rack). After 15 minutes remove the foil so the muffins get nice and crispy!!

    Next and most important step — add GRAVY!

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