Stuffing Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 bags Pepperidge Farm Herb Seasoned Croutons
1 to 1 1/2 lbs. Italian Sausage (hot and or sweet per your taste) casings removed
5 stalks celery, chopped
1 medium onion, chopped
8 oz. baby portebello mushrooms, chopped
1/2 c. toasted chopped pecans or walnuts
1 egg beaten
marjoram, poultry seasoning, sage, garlic powder, black pepper
1/2 c. more or less to your taste, grated Pecorino Romano Cheese
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Directions: |
Directions:Prepare stuffing according to package directions. I use chicken broth instead of water. Set aside to cool. Saute sausage in olive oil, sprinkle with garlic powder. Set aside to cool. Wipe out frying pan and saute celery and onions and mushrooms in butter until translucent. Season with salt, poultry seasoning, marjoram and black pepper. Add cooked sausage, celery, onions, mushrooms, toasted nuts and beaten egg to cooked stuffing cubes. Mix together. Mixture should be moist but bind together If the stuffing seems too moist just add some seasoned bread crumbs till mixture comes together. Add grated cheese and mix. Refrigerate overnight. Fill in ungreased large foil cupcake liners with stuffing mixture and bake at 350º for 20 minutes. |
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Personal
Notes: |
Personal
Notes: Stuffing Muffins makes Thanksgiving or any big meal a little more manageable because they are easy to serve and free up some oven space. Enjoy!
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