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Gravy Stuffed Stuffings Muffin

Irresistible Gravy Stuffed Stuffing Muffins for Your Feast

Discover the delightful Gravy Stuffed Stuffing Muffins that combine nostalgia with modern cooking. A flavorful addition to your holiday meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 10 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup Unsalted Butter Can substitute with margarine for dairy-free
  • 1 lb Sweet Italian Turkey Sausage Use Italian chicken sausage or a plant-based alternative for a lighter option
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute
  • 1 cup Chopped Green Onions Substitute with chives if desired
  • 1 cup Cold Milk Non-dairy milk can be used for a lactose-free version
  • 1 tsp Salt Adjust to taste
  • 1 tsp Cayenne Pepper Adjust according to your spice preference
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup Diced Celery Adds texture and a refreshing crunch
  • 1 cup Diced Onion Provides sweetness and depth
  • 1 tbsp Poultry Seasoning Can replace with thyme, sage, and rosemary
  • 1 cup Chicken Broth Vegetable broth can be a vegan substitute
  • 3 cups Dry Bread Cubes Gluten-free bread can also be used
  • 1 cup Chopped Fresh Italian Parsley
  • 1 tbsp Minced Fresh Sage Can use dried sage as an alternative
  • 1 tbsp Minced Fresh Thyme Can be replaced with dried thyme
  • 2 large Eggs Flax eggs can be used for a vegan version
  • 1 tbsp Melted Unsalted Butter Adds rich flavor for the muffins
For the Gravy
  • 2 cups Country Gravy Best served warm at the center of each muffin

Equipment

  • Muffin tin
  • medium saucepan
  • large skillet
  • large mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Gravy: Melt unsalted butter in a medium saucepan over medium heat. Add the sweet Italian turkey sausage, breaking it apart as it browns, about 5 minutes. Whisk in all-purpose flour until combined, then pour in cold milk, stirring continuously. Season with salt, cayenne pepper, and black pepper, and let simmer until thickened, 5-7 minutes. Chill in the refrigerator.
  2. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease the muffin tin.
  3. Sauté the Vegetables: In a large skillet, melt more unsalted butter over medium heat. Add diced celery and onion, sautéing for about 4-5 minutes until soft and translucent.
  4. Combine the Stuffing Mixture: In a large mixing bowl, mix sautéed vegetables with chicken broth, dry bread cubes, chopped fresh parsley, minced sage, thyme, and eggs until well incorporated.
  5. Fill the Muffin Tin: Grease each muffin cup with melted butter and spoon in the stuffing mixture halfway, creating a well for the gravy.
  6. Add Gravy to Muffins: Spoon the chilled gravy into the wells, being careful not to overfill.
  7. Seal the Muffins: Mold the stuffing around the gravy to seal it inside.
  8. Bake the Muffins: Bake for about 25-30 minutes until tops are golden brown and edges are crisp.
  9. Cool and Remove: Let cool for about 5 minutes then gently remove muffins from the tin.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Chill the gravy before using. Avoid overfilling the muffin cups.

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