Description
Mini Sausage Stuffing Muffins are savory, crispy-edged bites perfect for fall gatherings, potlucks, or an easy Thanksgiving side. Packed with sausage, herbs, and veggies, they’re full of comforting flavor in a fun, individual format.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 1 garlic clove, minced
- 250g ground sausage (halal chicken sausage works great)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage (or 1 tsp dried)
- 1 tablespoon chopped fresh thyme (or 1 tsp dried)
- 4 cups day-old bread, cubed (sourdough or rustic white preferred)
- 1½ cups vegetable broth (low sodium)
- 2 eggs, lightly beaten
- Cooking spray or oil for greasing muffin pan
Instructions
- In a large skillet over medium heat, add olive oil and sauté onion and celery until soft (about 5 minutes). Add garlic and cook for another minute.
- Add sausage, break apart, and cook until browned. Stir in salt, pepper, parsley, sage, and thyme.
- In a large bowl, mix sausage mixture with cubed bread. Pour in broth and stir until moistened. Let sit for 5 minutes.
- Mix in beaten eggs to bind the mixture.
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin and scoop mixture evenly into each cup, pressing gently.
- Bake for 25–30 minutes until golden brown. Let cool for 5 minutes before removing.
Notes
Use day-old bread for best texture. Avoid overmixing to keep muffins light. Let them cool slightly before removing from the tin to hold their shape.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American