Introduction

Gravy-Stuffed Stuffing Muffins are a delightful twist on classic stuffing, featuring savory sausage gravy hidden inside golden, herb-filled muffins. Perfect for holiday meals or cozy dinners, these bite-sized treats combine comforting flavors with a fun presentation.

Two small round cakes sit on a white plate with a light brown rim. Each cake has a golden-brown base, crispy and textured. On top, there is a chunky, crumbly light beige layer covered with a smooth, glossy light brown sauce. Small green herbs are scattered on the sauce and around the plate. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter (for gravy)
1/2 pound sausage (Italian or breakfast sausage)
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
5 tablespoons butter, divided (for stuffing muffins)
1 onion, chopped
2 stalks celery, chopped
1/2 teaspoon poultry seasoning
Salt and black pepper to taste
1 1/2 cups chicken or turkey broth
6 cups bread cubes or stuffing mix
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 large eggs, lightly beaten

Instructions

Step 1: Prepare the gravy by melting 2 tablespoons of butter in a saucepan over medium-high heat. Add the sausage and cook until browned and crumbled, about 5 to 7 minutes.
Step 2: Stir in the flour to make a roux and cook for 2 minutes. Gradually add the milk while stirring constantly. Bring to a boil and cook until thickened. Season with cayenne pepper, salt, and black pepper. Allow to cool to room temperature, then refrigerate for at least 2 hours until thick and chilled.
Step 3: Preheat the oven to 400°F (200°C). Butter a 12-cup muffin tin to prevent sticking.
Step 4: Melt 4 tablespoons of butter in a pan over medium heat. Add chopped onion, celery, poultry seasoning, salt, and pepper. Cook until the vegetables are translucent, about 4 to 5 minutes.
Step 5: Add the broth to the pan and bring to a boil. Place the bread cubes, parsley, sage, and thyme in a large bowl. Pour the hot broth mixture over the bread and stir well.
Step 6: Stir in the beaten eggs until combined. Spoon the stuffing mixture evenly into the prepared muffin cups, pressing down slightly.
Step 7: Use your finger to create a hole in the center of each muffin, leaving about 1 inch from the bottom. Fill each hole with 2 tablespoons of the chilled gravy. Cover the gravy by pressing additional stuffing over the top.
Step 8: Brush the tops of the muffins with the remaining melted butter. Bake on the middle rack for 20 minutes or until golden brown and firm to the touch.
Step 9: Let the muffins cool in the pan for 5 to 10 minutes before serving to allow the filling to set.

Tips & Variations

Use different types of sausage like spicy Italian for extra flavor or turkey sausage for a leaner option.
For a vegetarian version, replace the sausage with mushrooms and use vegetable broth instead of chicken or turkey broth.
To add crunch, sprinkle chopped nuts such as pecans or walnuts on top before baking.
Fresh herbs make a big difference—try adding rosemary or marjoram for a different herbal note.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through, making sure the gravy inside heats evenly. These muffins can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A single, thick, round crab cake stands in the center of a shallow white plate with a thin brown rim. The crab cake has a rough texture, showing chunks of crab and seasonings in golden brown and lighter beige colors. It is topped with a smooth, light tan creamy sauce that drips down the sides and pools around the base. Small green sliced scallions are scattered on top, adding a pop of color. The plate is set on a blue woven mat, with a white marbled texture faintly visible beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the gravy and stuffing mixture ahead of time?

Yes, the gravy should be made and chilled at least 2 hours ahead to thicken properly. The stuffing mixture can also be prepared in advance and refrigerated until ready to assemble and bake.

What kind of bread works best for the stuffing muffins?

Day-old white or sourdough bread cubes work well to absorb the broth without becoming too mushy. You can also use a pre-made stuffing mix if preferred, but fresh herbs will enhance the flavor.