This week we have a Thanksgiving classic with a twist – Turkey Sausage Stuffin Muffins!
As we continue with our weekly countdown before Thanksgiving, we wanted to have one more classic side dish for the big day.
Ingredients:
- 9 slices of 100% whole wheat bread, cut into 1/2 inch cubes (6 cups)
- 8 oz turkey sausage
- 1 teaspoon olive oil
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 tablespoon of butter
- 1 teaspoon dried sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/3 cup finely grated Parmesan cheese
- 1 cup chicken broth
- 2 eggs
- 1 clove garlic
Recipe:
Preheat oven to 325. Cut your bread into cubes about 1/2 inch square.
Put your bread cubes onto a large baking sheet and toast in the oven 10 minutes. Then turn them over and toast for another 10 minutes more. Your bread will then be dried out.
While the bread is toasting you can start cooking your sausage in a frying pan until it’s fully cooked and browned.
Let it cool and then cut it into small pieces. I sliced mine and then cut each slice into 4 pieces.
Next, warm some olive oil in a frying pan, and add the onion, celery, garlic, sage, poultry seasoning, and salt for about 10 minutes or until soft.
Next, you’ll want to mix everything together. Add your bread to a mixing bowl along with some Parmesan. Then mix in your sausage and veggies.
Beat your eggs before pouring them into the mixing bowl along with 1 cup of chicken broth.
Mix together until all the bread is soggy.
Butter your muffin tin tray before adding your stuffing. You’ll want to pack the mix into each muffin cup.
Bake muffins for 25 minutes or until the tops start to brown and pull away from the sides of the pan.
Let cool for a few minutes and then use a fork to pull each turkey sausage stuffin muffin out.
Serve hot, with or without gravy 🙂
- 9 slices of 100% whole wheat bread, cut into 1/2 inch cubes (6 cups)
- 8 oz turkey sausage
- 1 teaspoon olive oil
- 1 cup finely diced onion
- 1 cup finely diced celery
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/3 cup finely grated Parmesan cheese
- 1 cup chicken broth
- 2 eggs
- 1 clove garlic
- Preheat oven to 325. Cut your bread into cubes about 1/2 inch square.
- Put your bread cubes onto a large baking sheet and toast in the oven 10 minutes. Then turn them over and toast for another 10 minutes more. Your bread will then be dried out.
- While the bread is toasting you can start cooking your sausage in a frying pan until it's fully cooked and browned. Let it cool and then cut it into small pieces. I sliced mine and then cut each slice into 4 pieces.
- Next warm some olive oil in a frying pan, and add the onion, celery, garlic, sage, poultry seasoning, and salt for about 10 minutes or until soft.
- Mix everything together in a bowl. Add bread, Parmesan, sausage, and veggies.
- Beat your eggs before pouring them into the mixing bowl along with 1 cup of chicken broth. Mix together until all the bread is soggy.
- Butter your muffin tin tray before adding your stuffing. You'll want to pack the mix into each muffin cup.
- Bake muffins for 25 minutes or until the tops start to brown and pull away from the sides of the pan. Let cool for a few minutes and then use a fork to pull each stuffin' muffin out. Serve hot, with or without gravy 🙂
