Italian Stuffing Muffins

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 cup Celery
  • 1 cup Onion

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 cups Beef broth

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 cup Red peppers, roasted
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 16 oz. loaf Italian bread, toasted and cubed

• Dairy

  • 4 tbsp Butter
  • 1 container Mozzarella balls, fresh

Found on mantitlement.com

Ingredients

• 16 oz. loaf of Italian bread, sliced, toasted and cubed (about 10 cups)
• 1 lb. Italian sausage
• 4 T butter
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup chopped roasted red peppers
• 2 cups beef broth
• 2 eggs, beaten
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon Italian seasoning
• 1 container fresh mozzarella balls

Directions

• Preheat the oven to 350 degrees.
• In a large skillet, melt the butter and then add the sausage to brown.
• Break the sausage up with a spoon while it browns so you end up with smaller pieces of sausage.
• About halfway through browning the sausage, add in the onions and celery.
• Cook until the onions and celery have softened and the sausage is browned through, about 5 more minutes, then add in the roasted red peppers.
• Pour in the broth and bring to a simmer. Simmer for 15 minutes and then remove from the heat.
• To a large bowl, add the toasted bread cubes and the beaten eggs.
• Pour the sausage mixture over the bread cubes, add in the salt and pepper and Italian seasoning and stir until all the bread is coated withe the broth.
• Butter (or spray) a muffin tin then fill halfway with the stuffing mixture.
• Add 4 or 5 mozzarella balls to the center of each muffin, then over fill the rest of the tin with stuffing. You want the stuffing mounded on top to look like a muffin when they come out of the oven.
• Bake for 25 minutes, then remove from the oven to let cool for 5 minutes.
• Remove from the muffin tin and serve.