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Listed in: Holidays / Thanksgiving
1 bag seasoned stuffing (14 oz)
1 loaf white bread, sliced into cubes
1-lb spicy sausage, casing removed, crumbled, fried, drained and
completely cooled
3 celery stalks, chopped
1 onion, chopped
1/2 t onion powder
1 t garlic powder
2-3 T Poultry seasoning
1 t pepper
1 t salt
1 egg
1 box (32 oz) chicken broth
1-2 sticks butter, melted
Preheat oven to 400 degrees.
Spray cupcake/muffin tin with Pam.
Mix all ingredients.
Place stuffing into prepared cupcake tin. Pack lightly so that there are no air pockets. You should overstuff the tins so that tops are mounded.
Bake 40-50 minutes, until lightly browned.
Let cool for 15 minutes so that the muffins molds and doesn't fall apart when you take it out of the muffin pan.
(Cook's note: This is another family recipe that I have modified throughout the years, by adding spicy sausage. When my son-in-law who is a chef requests it, you know it has to be good! This recipe makes more that 1 muffin tin. You can either make more than one batch at a time, or save the remaining stuffing to cook the next day. The last time I made it for Thanksgiving, I made 1 large muffin pan (12 count) and then the next day, use the remaining to make mini stuffing muffins (24 count) because I prefer the minis. I usually make the stuffing in advance and refrigerate it until the next day and then bake it up. This recipe is good any time of the year! When I'm doing with a cooked turkey, I shred the cooked turkey neck and put it into the mix!)
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