Last weekend I made homemade stuffing to go along with our roasted chicken. It turned out so good! I made little stuffing muffins insteadof a pan of stuffing. The outside was a little crispy and the inside was nice and moist.
Sausage Mushroom Stuffing Muffins
1 Pound Italian Sausage
8 oz. sliced mushrooms
2 Tablespoons Butter
1/2 Cup Onion, finely chopped
1/2 Cup Celery, finely chopped
1 1/2 Cups Chicken Broth
4 Cups Seasoned Stuffing (I used Pepperidge Farm.)
Preheat oven to 350 degrees.
In a large skillet cook the Italian sausage and crumble it. When it is no longer pink, remove from pan. Melt butter in hot pan. Add mushrooms, onions and celery to the pan. Saute until tender or about 4-5 minutes.
In a large bowl combine cooked sausage, vegetables, stuffing and chicken broth. Mix until incorporated. Spray a muffin pan with cooking spray. Place a mound of stuffing in each muffin cup. This recipe makes 12. Bake at 350 degrees for 25-30 minutes.
- Try different ingredients. If you don’t like Italian sausage and mushrooms try craisins and chopped pecans.
- If you prefer a pan of stuffing rather than the muffins, just place stuffing in casserole dish. The baking time is about the same.
- If you don’t have enough chicken broth you can substitute water.
Make sure you check out my other Thanksgiving recipe- Slow Cooker Sweet Potato Mash! Also don’t forget about Blog for a Cause! If you make a recipe using Johnsonville Italian Sausage leave a comment HERE to donate $50 to the food bank!