Stuffing Muffins

• Meat

  • 1 lb Breakfast sausage
  • 1 tsp Poultry seasoning

• Produce

  • 3 stalks Celery
  • 1 cup Cranberries, dried
  • 2 tsp Sage, dried
  • 6 Scallions
  • 1/2 Sweet onion, large

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 4 cups Chicken broth
  • 1 12oz bag Stuffing cubes

• Baking & Spices

  • 1/2 tsp Salt and pepper

• Dairy

  • 1 stick Butter

Found on packmomma.com

Description

Ingredients

• 3 stalks of celery, diced
• 1/2 large sweet onion, diced
• 6 scallions, diced
• 1 pound breakfast sausage
• 1 cup dried cranberries
• 1 12oz bag of stuffing cubes
• 2 tsp dried sage
• 1 stick of butter
• 4 cups chicken broth
• 1/2 tsp salt and pepper (each)
• 1 tsp poultry seasoning
• 2 eggs

Directions

• In a large skillet over medium high heat, brown breakfast sausage until no longer pink, drain grease and transfer sausage to a separate bowl
• Reduce heat to medium and add butter to the skillet and once melted, add in celery and cook for 2 minutes. Then add in onion and cook for another minute.
• Add the sausage back into the skillet with the stuffing cubes, sage, poultry seasoning and the chicken broth. Stir to combine.
• In a separate bowl, whisk together the eggs and add into the stuffing mixture. Stir in scallions, eggs and cranberries until everything is well combined.
• Lightly grease regular sized muffin tins with non stick cooking spray and preheat oven to 375 degrees
• Using a large spoon, press the stuffing down into the tins to ensure they keep their shape then mound up the stuffing so it has a muffin top
• Bake until set and crisp on top, 10 to 15 minutes.
• Remove to a platter and serve hot or room temperature.