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Gravy-Stuffed Stuffing Muffins Recipe

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★★★★★

5 from 65 reviews

These Gravy-Stuffed Stuffing Muffins are a delightful twist on traditional stuffing, featuring a flavorful sausage gravy center encased in savory herb-seasoned bread cubes. Perfect as a Thanksgiving side or comforting dish any time of year, these muffins combine crispy exteriors with a rich, creamy filling.

Ingredients

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For the Gravy:

  • 2 tablespoons butter
  • 1/2 pound sausage (Italian or breakfast sausage)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste

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

Instructions

  1. Prepare the Gravy: Melt butter in a saucepan over medium-high heat. Add sausage and cook until browned and crumbled, about 5 to 7 minutes. Stir in the flour to make a roux and cook for 2 minutes until it forms a paste. Gradually add the milk, stirring constantly, and continue cooking until the gravy boils and thickens. Season with cayenne pepper, salt, and black pepper. Remove from heat and let cool to room temperature, then refrigerate for at least 2 hours until the gravy is thick and chilled.
  2. Prepare the Stuffing Mixture: Preheat the oven to 400°F (200°C). Generously butter a 12-cup muffin tin. In a pan, melt 4 tablespoons of butter over medium heat. Add the chopped onion, celery, poultry seasoning, salt, and black pepper, cooking until the vegetables are translucent, about 4 to 5 minutes. Pour in the chicken or turkey broth and bring the mixture to a boil.
  3. Combine Stuffing Ingredients: In a large bowl, mix the bread cubes or stuffing mix with fresh parsley, sage, and thyme. Pour the hot broth mixture over the bread mixture and stir well to combine. Immediately stir in the lightly beaten eggs until fully incorporated.
  4. Assemble the Muffins: Spoon the stuffing mixture evenly into the prepared muffin cups, pressing down gently to pack. Using your finger or a small spoon, create a hole about 1 inch deep in the center of each muffin. Spoon 2 tablespoons of the chilled gravy into each hole. Cover the gravy by molding additional stuffing mixture over the top to seal it inside.
  5. Bake: Brush the tops of the stuffing muffins with the remaining melted butter to help them brown. 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: Remove the muffins from the oven and let them cool in the pan for 5 to 10 minutes before carefully removing and serving. These muffins are delicious warm and make a unique presentation for your meal.

Notes

  • Use day-old or slightly stale bread cubes for better texture in the stuffing.
  • The sausage gravy can be made ahead and refrigerated overnight to save time.
  • Feel free to substitute turkey sausage for a leaner option.
  • To make this recipe gluten-free, use gluten-free bread and flour.
  • These muffins can be reheated in the oven at 350°F for 10-15 minutes before serving.

Keywords: stuffing muffins, gravy stuffed muffins, Thanksgiving side, sausage gravy muffin, herb stuffing

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