
Yields:
12
Cook Time:
30 mins
Total Time:
40 mins
Crispy edges for all!
Advertisement - Continue Reading Below
Ingredients
- 4 Tbsp.
butter
- 1 lb.
pork sausage, casings removed
- 1
Medium Onion, Diced
- 2
cloves garlic, minced
- 1 1/2 cups
celery, diced
- 1 tsp.
thyme
- 1 tsp.
rosemary
- 1 tsp.
Ground sage
- 8
cups bread cubes (about 1 loaf)
kosher salt
Freshly ground black pepper
- 2 cups
chicken broth
- 1
egg, lightly whisked
nonstick cooking spray
Directions
- Step 1Preheat oven to 375°. Grease a 12-cup muffin tin with cooking spray.
- Step 2Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery and continue to sauté until the vegetables have softened, about 5 minutes. Stir in garlic, thyme, sage and rosemary. Season with salt and pepper to taste. Remove from heat to let cool slightly.
- Step 3In a large bowl, combine bread cubes, sausage mixture, and chicken broth. Check for seasonings and season with salt and pepper if necessary, then stir in egg.
- Step 4Divide stuffing mixture between muffin tin cups. Bake until warmed through and golden on top, about 25 to 30 minutes.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below