Stuffing Muffins
My Stuffing Muffins are a twist on a traditional dish.
Equipment
- 1 saute pan 12-inch
- 1 muffin tin pan 12-cup
- 1 mixing bowl Small
- 2 mixing bowls Medium size
- 1 mixing bowl Large
- 1 chef's knife
- 1 ice cream scoop Large
- 1 mini food processor
- 1 rubber spatula
- 2 cutting boards 1 meat-safe
- non-stick cooking spray
Ingredients
Ingredients for the Oven-Baked Croutons:
- 8 cup Ciabatta bread 1-inch cubes
- 1/2 cup olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
Ingredients for the Stuffing Muffins:
- 1 pound sweet Italian sausage Casings remove
- 1 tbsp olive oil
- 8 tbsps butter Unsalted
- 4 ribs celery Diced
- 1 sweet onion Diced
- 1/2 cup golden raisins
- 2 tbsps poultry seasoning
- 1 tsp dried thyme
- 3 large eggs Beaten (cage-free)
- 1/2 cup whole milk ricotta cheese Room temperature
- 3/4 cup Parmesan cheese Freshly-grated
- 1 quart chicken stock Unsalted
- 1 sprig fresh rosemary
- 1 tbsp fresh rosemary leaves Roughly chopped
- 2 tbsps fresh sage leaves Roughly chopped
- 1 tbsp fresh thyme leaves Roughly chopped
- 1/4 cup Italian flat-leaf parsley Roughly chopped
- 1 + 1 tbsp + tsp kosher salt
- 1 + 1/2 tsp + tsp black pepper Freshly-ground
- 8 cup oven-baked croutons
Instructions
- 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 the ingredients. Finally, slowly pour the chicken broth 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.
Notes
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.
