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Gravy-Stuffed Stuffing Muffins Recipe

Gravy-Stuffed Stuffing Muffins Recipe
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★★★★★

4.8 from 21 reviews

These Gravy-Stuffed Stuffing Muffins are a delightful twist on classic stuffing, filled with rich, savory sausage gravy baked into individual muffins. Perfect as a holiday side or a comforting meal, they combine the herby, buttery flavors of traditional stuffing with a creamy, flavorful gravy center, providing a delicious contrast in every bite.

Ingredients

Scale

For the Stuffing Muffins:

  • 5 tablespoons butter, divided
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon poultry seasoning
  • Salt and black pepper to taste
  • 1 1/2 cups chicken or turkey broth
  • 6 cups bread cubes or stuffing mix
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 large eggs, lightly beaten

For the Gravy:

  • 3 tablespoons butter
  • 1/2 pound breakfast sausage
  • 2 tablespoons all-purpose flour
  • 2 green onions, chopped
  • 1 1/2 cups milk
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste

Instructions

  1. Prepare the Gravy: Melt 3 tablespoons of butter in a saucepan over medium-high heat. Add the sausage and cook, stirring frequently, until browned and crumbled, about 5 to 7 minutes. Stir in the flour to create a roux and cook for 2 minutes, stirring constantly to avoid lumps. Add the chopped green onions and cook for 1 minute until softened. Gradually whisk in milk, stirring constantly until the mixture boils and thickens to a creamy gravy consistency. Season with cayenne pepper, salt, and black pepper to taste. Remove from heat and let the gravy cool to room temperature, then refrigerate for at least 2 hours until thick and chilled.
  2. Prepare the Stuffing Mixture: Preheat the oven to 400°F (200°C). Butter a 12-cup muffin tin generously. In a pan, melt 4 tablespoons of butter over medium heat. Add the chopped onion and celery along with poultry seasoning, salt, and black pepper. Cook until vegetables are translucent, about 4 to 5 minutes. Add the chicken or turkey broth and bring the mixture to a boil.
  3. Combine Ingredients: In a large bowl, combine the bread cubes or stuffing mix with chopped fresh parsley, sage, and thyme. Pour the hot broth and vegetable mixture over the bread cubes and mix well to evenly moisten. Stir in the lightly beaten eggs until fully combined.
  4. Assemble the Muffins: Spoon the stuffing mixture into each muffin cup, pressing down slightly to compact. Using your finger, create a hole approximately 1 inch from the bottom in the center of each muffin. Fill each hole with about 2 tablespoons of the chilled gravy. Cover the gravy by molding additional stuffing mixture over the top, sealing it well.
  5. Bake: Brush the tops of the muffins with the remaining melted butter. Place the muffin tin on the middle rack of the oven and bake for 20 minutes, or until the muffins are golden brown and firm to the touch.
  6. Cool and Serve: Allow the stuffing muffins to cool in the pan for 5 to 10 minutes before gently removing them. Serve warm for a delicious combination of crispy exterior and creamy gravy center.

Notes

  • For best results, use day-old bread cubes to ensure the stuffing absorbs the broth properly.
  • The sausage gravy can be made a day ahead to save time and ensure it’s chilled and thickened.
  • To make this dish vegetarian, substitute the sausage with a plant-based alternative and use vegetable broth instead of chicken or turkey broth.
  • These muffins can be prepared in advance and reheated gently in the oven before serving.
  • Adjust seasoning according to taste, especially the cayenne pepper for desired heat level.

Nutrition

Keywords: stuffing muffins, sausage gravy, holiday side dish, thanksgiving stuffing, savory muffins

Find it online: https://tastemadebyclara.com/gravy-stuffed-stuffing-muffins-recipe/