Things I like: cute things, Texas toast, sausage, sage.
Things this recipe has: a definite cute factor, Texas toast, sausage, sage.
I keep track of recipes I find online using Pinterest. I feel like it’s the easiest and most visually appealing way to keep track of things. Here is a link to my Things to Cook list.
I had tagged this Whole Foods Market recipe for stuffing muffins and this Tastebook recipe for Texas Toast stuffing, so I combined them.
One thing that was great about the Texas Toast recipe was that you’re already using seasoned bread, which gives every bite a burst of flavor. The other thing about making stuffing muffins instead of a bowl of stuffing is that every portion has crispy edges.
I used 1 1/2 packages of New York’s garlic Texas Toast, which is found in the freezer section. Texas Toast is one of my biggest guilty pleasures in the world.
I cooked the Texas Toast in the oven as directed, flipping all the pieces over once.
Meanwhile I melted some butter in a skillet.
I took some sausage out of the casings,
and threw it in with the butter. I think the next time I make this, I would just let the sausage brown in its own fat. You don’t really need the extra butter.
As the sausage cooked, I used a wooden spoon to crumble it.
When it had cooked through, I put the sausage in a colander to drain the grease.
I melted some more butter in the same skillet without washing it out.
And added some chopped celery and onions.
And then added a little more butter to make sure all the veggies got nicely coated.
By this time the toast was done, out of the oven and had cooled enough for me to cut it into cubes.
I crumbled the sausage and added it to the stuffing bowl.
Then added the onion and celery mixture.
I chopped some fresh sage leaves,
and added it to the mix.
Then I whisked two eggs with a fork,
and added some chicken broth
and the eggs to the mix.
I stirred that all to moisten everything and put it in a oven-safe bowl to cook for a little bit. I wanted everything to cooke through before forming it into muffins.
(In the picture below, underneath the stuffing is a pork tenderloin, which is the easiest protein to cook. It’s so easy that sometimes I feel like it’s cheating. I buy already seasoned pork tenderloin, which is found in the pork section at the market. I just take it out of the bag, throw it on a baking pan and cook it. It comes out perfect every time.)
After the stuffing had cooked for awhile, I pulled it out of the oven and stuffed it in a greased muffin tin.
I tried to really stuff the tins full of stuffing to get it to stick together in muffin form.
See how the edges get browned and crispy!
I used a dinner spoon to scoop each of the muffins out of the tin. They held up pretty well!
I served these with steamed green beans and the pork tenderloin I mentioned earlier.
TEXAS TOAST AND SAUSAGE STUFFING MUFFINS:
- 3 mild sausage links, casings removed
- 12 slices (1 1/2boxes) New York garlic Texas Toast
- 4 tb. unsalted butter
- 2 medium onions, chopped
- 6 stalks celery, chopped
- 1 1/2 tb. fresh sage, chopped
- 2 eggs, lightly beaten
- 2 c. chicken broth
- salt and pepper
Bake Texas Toast according to the directions, flipping the slices over halfway through. Let cool.
Set oven at 350 degrees after toast is done baking.
In a large skillet, brown and cook crumbled sausage until no longer pink. Drain in a colander.
In the same skillet, melt butter and saute onions and celery until tender and a little browned.
Slice the cooled Texas toast into cubes and add to a large mixing bowl. Add crumbled sausage and onion and celery mixture. Add the sage. Add eggs and broth and toss gently. Season with salt and pepper and add to an oven-safe bowl. Cook at 350 degrees for about 30 minutes.
Remove from oven, spoon stuffing into a greased muffin tin, firmly packing. Bake at 400 degrees for 20 minutes, until edges are browned.
Printable recipe here.