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Stuffing muffins
Stuffing is one of our favourite Thanksgiving side dishes, so why not turn this family favourite into a handheld snack? These muffins are stuffed with pork sausage, celery, corn, and cranberries.
YIELDS
18
Ingredients
- 1 tablespoon canola oil
- 225g pork sausages, removed from casing
- 1 cooking onion, diced
- 2 stalks of celery, thinly sliced
- 1 teaspoon salt
- 1 teaspoon freshly cracked pepper
- 1 cloves garlic, minced
- 1 cup of corn kernels, frozen or fresh
- 1/2 cup dried cranberries
- 1 tablespoon + 1 teaspoon dried summer savoury
- 1 cup chicken stock (vegetable stock also works)
- 2 eggs
- 1 (675g) loaf of white bread cut into small cubes
Directions
- Preheat oven to 350°F and spray a 12-cup and a six-cup muffin tin with non-stick spray.
- Place a large skillet over medium heat, add the canola oil, pork sausage, onion, celery, salt and pepper, and cook, breaking apart the sausage meat, for five to six minutes until the vegetables are soft and the pork is cooked. Add the garlic and corn and cook for another two minutes. Stir in the cranberries and savoury and, turn off the heat, set aside to cool slightly.
- In the meantime, whisk together the eggs and chicken stock.
- Add the bread cubes into a large mixing bowl. Add the cooled sausage, vegetable mixture, stock, and egg and mixture. Mix thoroughly so all the ingredients are well incorporated and evenly moistened.
- Portion the stuffing mix into the 18 muffin cups, pressing it in.
- Place the muffin tins on the middle and upper rack of the oven and cook for 30 to 35 minutes, until the exterior is brown and slightly crispy. Remove from the oven and cool in the pan for five minutes.
- Use a small knife to gently cut around the outside of each muffin to release it from the pan. Serve and enjoy!
