My Stuffing Muffins are a twist on a traditional dish. Family and friends are always amazed when they see these on the table. I’m going to be adding a unique ingredient to these Stuffing Muffins: golden raisins. They add a touch of sweetness to a traditionally savory dish. If you don’t have golden raisins, substitute regular raisins; they’ll work perfectly.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 6 servings (12 muffins)
Equipment: 1 (12-inch) sauté pan, 1 (12-cup) muffin-tin pan, 1 small mixing bowl, 2 medium-size mixing bowls, 1 large mixing bowl, chef’s knife, large ice cream scoop, mini food processor, rubber spatula, cutting board, and 1 meat-safe cutting board, non-stick cooking spray

Ingredients for the Oven-Baked Croutons:
8 cups of Ciabatta bread, 1-inch cubes
1/2 cup of olive oil
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground

Ingredients for the Stuffing Muffins:
1 pound of sweet Italian sausage, casings removed
1 tablespoon of olive oil
8 tablespoons (1 stick) of butter, unsalted
4 ribs of celery, diced
1 sweet onion, diced
1/2 cup of golden raisins
2 tablespoons poultry seasoning
1 teaspoon of dried thyme
3 large eggs, beaten (cage-free)
1/2 cup of whole milk ricotta cheese, room temperature
3/4 cup of Parmesan cheese, freshly-grated
1 quart of chicken stock, unsalted
1 sprig of fresh rosemary
1 tablespoon of fresh rosemary leaves, roughly chopped
2 tablespoons fresh sage leaves, roughly chopped
1 tablespoon of fresh thyme, roughly chopped
1/4 cup of Italian flat-leaf parsley, roughly chopped
1 tablespoon plus 1 teaspoon of kosher salt
1 teaspoon plus 1/2 teaspoon of black pepper, freshly-ground
8 cups of oven-baked croutons

Instructions for the Oven-Baked Croutons.
Preheat oven to 400°F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Next, evenly divide the olive oil, kosher salt, and fresh-ground black pepper between the two pans, and toss to coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes, turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside to cool.

Instructions for the Stuffing Muffins:
Adjust oven temperature to 375°F.
Start by spraying a muffin tin pan with non-stick cooking spray.

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, 1 sprig of rosemary, and sausage. Using a wooden spoon, break the sausage apart and cook until no longer pink and brown, about 10 to 15 minutes. Drain the excess fat completely and transfer to a medium-size mixing bowl. Allow to cool and set aside.

In the same sautè pan over medium heat, add 4 tablespoons of butter. While the butter is melting, add 1 tablespoon of freshly chopped sage leaves. Add the diced onions, celery, Kosher salt, and fresh ground black pepper. Next, add golden raisins and poultry seasoning. Stirring frequently, cook for 5-6 minutes until the vegetables have softened. Remove from the heat and allow to cool completely.

In a medium-sized mixing bowl, add the eggs, ricotta cheese, dried thyme,1 teaspoon of Kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 tablespoon of fresh, chopped rosemary, 1 tablespoon of fresh sage leaves, 1 tablespoon of fresh thyme leaves, and Italian flat-leaf parsley. Whisk to combine.

Add the cooled veggies and cooked sausage to the bowl containing the croutons. Using a rubber spatula, gently mix to combine. Finally, slowly pour the chicken stock over all the ingredients, allowing the bread cubes to absorb the liquid. Gently, continually stir as you add the liquid. There will most likely be extra liquid in the bowl, which will be absorbed during the baking process.

Using an ice cream scoop, scoop out a large helping of the stuffing into the muffin tins. Bake for 12-15 minutes or until set and crisp on top. Keep a close eye on them as they cook; time may vary slightly.

Carefully remove the muffins and arrange them on a large serving platter. Serve hot or at room temperature.

There you have it, my Stuffing Muffins.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

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https://lindalouhamel.com/2014/11/29/thanksgiving-dinner/