Gravy-Stuffed Stuffing Muffins Recipe
These Gravy-Stuffed Stuffing Muffins offer a delightful twist on traditional stuffing by incorporating rich, savory sausage gravy right in the center of each muffin. Perfectly seasoned and baked to golden perfection, they make an impressive side dish for holiday meals or any comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 muffins 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Gravy:
- 2 tablespoons butter
- 1/2 pound 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
For the Stuffing Muffins:
- 5 tablespoons butter, divided
- 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
- Prepare the Gravy: Melt 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. Stir in 2 tablespoons of flour to form a roux and cook for 2 minutes. Gradually add 1 1/2 cups of milk, stirring constantly until the mixture boils and thickens. Season with 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Remove from heat and allow to cool to room temperature, then refrigerate for at least 2 hours until thick and chilled.
- Prepare the Stuffing Mixture: Preheat the oven to 400°F (200°C). Butter a 12-cup muffin tin for easy removal later. In a pan, melt 4 tablespoons of butter over medium heat. Add the chopped onion, celery, 1/2 teaspoon poultry seasoning, salt, and black pepper. Cook until the vegetables become translucent, about 4 to 5 minutes. Pour in 1 1/2 cups of chicken or turkey broth and bring the mixture to a boil.
- Combine Stuffing Ingredients: In a large bowl, mix 6 cups of bread cubes or stuffing mix with 2 tablespoons chopped fresh parsley, 1 teaspoon chopped fresh sage, and 1 teaspoon chopped fresh thyme. Pour the hot broth and vegetable mixture over the bread cubes and mix thoroughly. Stir in 2 lightly beaten eggs until well combined.
- Assemble the Muffins: Fill each muffin cup with the stuffing mixture, pressing down lightly to pack it in. Using your finger, create a hole in the center of each muffin about 1 inch from the bottom. Spoon 2 tablespoons of the chilled sausage gravy into each hole, then cover the gravy by molding additional stuffing over the top, sealing it in.
- Finish and Bake: Brush the tops of the stuffing muffins with the remaining melted butter. Bake in the preheated oven on the middle rack for 20 minutes, or until the muffins are golden brown and firm to the touch. Allow them to cool in the pan for 5 to 10 minutes before removing and serving.
Notes
- Make sure the gravy is thoroughly chilled before stuffing it into the muffins to prevent it from leaking out during baking.
- Feel free to substitute the sausage with ground turkey or a vegetarian sausage for a different flavor or dietary preference.
- You can prepare the gravy a day in advance to save time on cooking day.
- Using fresh herbs gives the stuffing a vibrant flavor, but dried herbs can be used in a pinch (use about one-third of the amount).
- These muffins pair wonderfully with roasted meats and cranberry sauce for a complete holiday meal.
Keywords: stuffing muffins, gravy stuffed muffins, holiday side dish, sausage stuffing, baked stuffing recipe
Find it online: https://miarosetti.com/gravy-stuffed-stuffing-muffins-recipe/
