It’s that time of the year again, we are 9 days out from Thanksgiving! This is probably my most favorite Holiday, aside from Christmas of course. And that’s because both Holiday’s typically come with delicious food. Speaking of, we are reprising a favorite recipe from last Thanksgiving. This Sausage and Pear Stuffing Muffins is the recipe Sammy grew up on, and it was too good not to share again.
The muffin form however is a new addition. Genius right?! We thought so for many reason. For starters, the muffin form makes these super easy to pick up and stuff my face with so there’s that benefit. But really it’s great for portion control.
For all the years I’ve know Sammy, the one thing she complains about after Thanksgiving is how she ate too much stuffing and left little to no room for everything else. Yes that is a testament to how delicious this recipe is, but it’s definitely not good when you’re too full to eat any turkey. Each person gets one or two of these, and that’s truly the perfect serving for one. Did we mention kids love the muffin form. It becomes finger food to them and they love it!
In the recipe card below we say bake these for 30 minutes, which always works for our oven, but we know not all ovens are alike. Best to check these at 25 minutes, and gauge if they need the extra 5 minutes to be safe.
We also thought we should mention our process in making this recipe to help make things a little easier. Start by preparing all the individual ingredients, and separated them into bowls. This makes it really easy to add each item when beginning the cooking process. I mean this process can really be applied to any recipe you make, but we are never as stressed out cooking then when it comes to preparing a Thanksgiving day meal. It’s quite a bite effort making this stuffing, but oh so worth it in the end. As a non stuffing lover, I absolutely love THIS stuffing!
Thanks for joining us today, and we hope you have enjoyed your time on our blog. Now, if you haven’t already, let’s start gearing up for this fast approaching Holiday. Happy cooking everyone!
Quote of the Day: “The thankful receiver bears a plentiful harvest.” – William Blake
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
servings
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- 4 cups cubed, sourdough bread (or any other crusty bread)
- 6-8 (3-4 lbs) italian style sausages
- 1 cup chicken broth
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 medium pear, diced
- 1 tbs fresh sage, chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg, beaten
- salt and pepper, to taste
- 1 tsp olive oil
Ingredients
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- Preheat oven to 350F/180C.
- Cut your bread in cubes and put it in a large bowl. You really want crusty bread because it will give your stuffing more texture.
- Remove your sausage from casings and cook it in the frying pan (no extra oil needed) breaking it up with a wooden spoon. I wouldn’t recommend using just bulk sausage meat. You want to use sausage with herbs and spices already built into it as it will only make your stuffing more flavourful! Cook your sausage over medium heat until slightly browned for 3 minutes and then push it to the side of the pan and add chopped onion and diced celery, cook for 5 minutes until softened, then mix it together and add diced pear, sage and parsley and cook for 2 minutes longer.
- Add the sausage mixture to the bowl with bread cubes, pour in chicken broth and mix to combine, then add beaten egg, salt and pepper, quickly stir everything together. Empty the stuffing into a buttered baking dish and brush the top with a teaspoon of olive oil for a beautiful and golden crusty top. (see instructions below for muffin form)
- Bake at 350F/180C for 30 minutes.
- Grease your muffin pan and add liners. (you may need to grease the muffin liners as well if they are not non-stick)
- Fill each muffin tin with about 1/4 cup (or enough to heavily fill each muffin cup as pictured above) and brush each muffin top with olive oil.
- Bake at 350F/180C for 30 minutes. Makes roughly 40 muffins.
Adapted From: Vikalinka
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