Gravy-Stuffed Stuffing Muffins: A Thanksgiving Must-Try

Ingredients

• 3 tablespoons unsalted butter
• 6 ounces sweet Italian turkey sausage, casings removed
• 0.25 cup all-purpose flour
• 4 tablespoons chopped green onions
• 1.5 cups cold milk
• 1 pinch cayenne pepper, or to taste
• salt and ground black pepper to taste
• 5 tablespoons unsalted butter, divided
• 1 cup diced onion
• 0.5 cup diced celery
• 1 teaspoon poultry seasoning
• salt and ground black pepper to taste
• 5 cups chicken broth
• 12 cups dry bread cubes
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon minced fresh sage
• 2 teaspoons minced fresh thyme
• 3 large eggs, beaten
• 2 tablespoons unsalted butter, melted

Instructions

1. Prepare the gravy: In a saucepan, melt butter over medium-high heat. Add sausage and cook, breaking it apart, until browned and crumbly, about 5 to 7 minutes. Stir in flour to form a roux with the butter and sausage fat; cook for 2 minutes, stirring constantly. Incorporate green onions and cook until fragrant, approximately 1 minute.
2. Gradually pour in milk, stirring continuously until the mixture boils. Continue cooking and stirring until thickened to your liking. Season with cayenne, salt, and pepper; cook for an additional minute, then remove from heat.
3. Transfer the gravy to a bowl and allow it to cool to room temperature, around 15 to 20 minutes. Cover and refrigerate until thoroughly chilled and thickened, at least 2 hours or until ready to use.
4. Prepare the muffins: Position a baking pan on the oven's lowest rack and preheat to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with 1 tablespoon of butter.
5. In a saucepan, melt 4 tablespoons of butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until the onion becomes translucent, about 4 to 5 minutes. Season with poultry seasoning, salt, and pepper; cook and stir for 1 minute. Add chicken broth and bring to a rolling boil.
6. In the meantime, combine bread cubes, parsley, sage, and thyme in a large mixing bowl.
7. Pour the hot broth mixture over the bread mixture and stir until evenly coated. Mix in eggs. Fill the muffin cups completely with the stuffing mixture, then evenly distribute any remaining stuffing on top of each muffin, creating a generous mound.
8. Moisten your finger and create a deep indentation in the center of each muffin, reaching close to the bottom of the pan, leaving about 1 inch. Spoon approximately 2 tablespoons of chilled gravy into each indentation, centering it as best you can. Save any leftover gravy for future use.
9. With damp hands, shape the stuffing over the top of each muffin to fully encase the gravy filling. Brush the tops liberally with melted butter.
10. Bake on the oven's middle rack until the muffins are firm and achieve a beautiful golden-brown color, about 20 minutes.
11. Allow the muffins to cool in the pan for 5 to 10 minutes before carefully removing and serving.

Nutrition

• Calories: 259 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 877 mg
• Protein Content: 9 g
• Cholesterol Content: 88 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g