Stuffing Muffins

Yield: 9 muffins

Ingredients:

1-2 TBSP olive oil

1/2 white onion, diced

2 celery stalks, diced

1/2 honeycrisp apple, unpeeled and diced

2 Hot Italaian sausage links, uncooked and casings removed

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried basil

1/2 tsp oregano

1/4 tsp dried thyme

1/4 tsp dried parsley

1/2 box of plain gluten free stuffing cubes (I used Aleia’s)

1 egg, lightly beaten

3/4  cup chicken bone broth

2 tablespoons ghee, melted

Directions:

Preheat oven to 350*F and grease your muffin pan.

Lightly coat a wide pan with olive oil and saute the onion, celery, apple, and sausage with the salt, pepper, basil, oregano, thyme and parsley.  Cook until the onions are translucent, the vegetables are starting to soften and the pork is cooked through (no longer pink).  This should take about 8 minutes.

Meanwhile, in a medium bowl, stir together the stuffing cubes, egg, and chicken broth.

Once the veggie mixture is cooked, taste it for seasoning.  (You may want to add more salt, etc.).  Then pour the veggies into the bowl with the stuffing cubes and stir everything together.

Pour the completed mixture into the muffin cups filling each one all the way to the top.

Drizzle the melted ghee over the top of the muffin cups to encourage browning.

Bake for 20-30 minutes, until lightly browned on top.

Let sit for 5 minutes before turning out of the pan.

Eat warm or cool.  I love mine for breakfast with a side of eggs cooked any way you like.

5 from 1 reviews
Stuffing Muffins
 
Sherri:
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Ingredients
  • olive oil
  • ½ white onion, diced
  • 2 celery stalks, diced
  • ½ honeycrisp apple, unpeeled and diced
  • 2 Hot Italaian sausage links, uncooked and casings removed
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried basil
  • ½ tsp oregano
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley
  • ½ box of plain gluten free stuffing cubes (I used Aleia's)
  • 1 egg, lightly beaten
  • ¾  cup chicken bone broth
  • 2 tablespoons ghee, melted
Directions
  1. Preheat oven to 350*F and grease your muffin pan.
  2. Coat a wide pan with olive oil and saute the onion, celery, apple, and sausage with the salt, pepper, basil, oregano, thyme and parsley.  Cook until the onions are translucent, the vegetables are starting to soften and the pork is cooked through (no longer pink).  This should take about 8 minutes.
  3. Meanwhile, in a medium bowl, stir together the stuffing cubes, egg, and chicken broth.
  4. Once the veggie mixture is cooked, taste it for seasoning.  (You may want to add more salt, etc.).  Then pour the veggies into the bowl with the stuffing cubes and stir everything together.
  5. Pour the completed mixture into the muffin cups filling each one all the way to the top.
  6. Drizzle the melted ghee over the top of the muffin cups to encourage browning.
  7. Bake for 20-30 minutes, until lightly browned on top.
  8. Let sit for 5 minutes before turning out of the pan.
  9. Eat warm or cool.  I love mine for breakfast with a side of eggs cooked any way you like.