Ingredients
Equipment
Method
- Preheat oven to 300°F (150°C). Grease or butter a 12-cup muffin tin thoroughly and set it aside.
- Arrange bread cubes in a single layer on a baking sheet. Toast in the oven for 10 minutes, until just dry but not deeply colored. Remove and let cool.
- Heat olive oil in a medium skillet over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Sauté about 5 to 7 minutes, until browned and cooked through. Transfer sausage to a small bowl and set aside.
- If needed, add an extra teaspoon or two of olive oil to the skillet. Reduce heat to medium-low. Add diced onion and celery with a few pinches of kosher salt. Sauté for 5 to 7 minutes, until softened, then add sage, thyme, more salt, and freshly ground pepper. Cook for another 2 to 3 minutes, stirring occasionally.
- Place toasted bread cubes in a large bowl. Add the cooked sausage, sautéed vegetables and herbs, and chicken stock. Combine well and taste for seasoning. If satisfied, add the beaten eggs and mix thoroughly until evenly incorporated.
- Spoon the stuffing mixture into the prepared muffin tin, dividing it evenly among the 12 cups. Press the mixture down firmly with the back of a spoon to ensure each muffin holds its shape.
- Bake at 300°F (150°C) for 35 to 40 minutes, until the tops are golden brown. Let cool in the tin for a few minutes, then run a butter knife around the edges to release each muffin and lift them out gently. Serve warm.
Nutrition
Notes
You can prepare the stuffing mixture and pack it into the muffin tin up to one day in advance; simply cover and refrigerate until ready to bake, adding about five extra minutes to the cook time. For a vegetarian version, substitute diced, sautéed mushrooms for the sausage and add a bit of butter for extra richness. Leftovers keep for up to four days in the refrigerator or can be frozen individually for up to two months. To reheat, warm in a 350°F oven for best texture. These muffins are perfect alongside roasted turkey, chicken, mashed potatoes, and cranberry sauce for any holiday meal.