• 4 tbsp. butter
  • 1 lb. pork sausage, casings removed
  • 1 Medium Onion, Diced
  • 2 cloves garlic, minced
  • 1 1/2 c. celery, diced
  • 1 egg, lightly whisked
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. Ground sage
  • 8 cups bread cubes (about 1 loaf)
  • kosher salt
  • Freshly ground black pepper
  • 2 c. chicken broth
  • nonstick cooking spray


  1. Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray.
  2. Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery and continue to sauté until the vegetables have softened, about 5 minutes. Stir in garlic, thyme, sage and rosemary. Season with salt and pepper to taste. Remove from heat to let cool slightly.
  3. In a large bowl, combine bread cubes, sausage mixture and chicken broth. Check for seasonings and season with salt and pepper if necessary.
  4. Divide stuffing mixture between muffin tin cups. Bake until warmed through and golden on top, about 25-30 minutes.

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