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Stuffin' Muffins
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Serves 12 Servings


    • 1 package sausage
    • 10 saved up ends from loaves of bread
    • 1 cup celery, sliced
    • 1 1/2 pre julienne cut carrots
    • 1 onion, chopped into small pieces
    • 2 cloves garlic minced
    • 2 eggs
    • 1/4 cup parsley
    • 2 tbs italian seasoning
    • 1 cup chicken broth


Baking Directions:

The winner of the First Annual TODAY Stuffing Cook-off, Ann Laye, used to make stuffing in a normal pan or stuff in the bird. Problem was, no one ate it. But when she realized everyone likes the crispy top part of the stuffing best, she started making it in muffin tins.Break bread into bite-sized pieces and put in large bowl.Cook sausage and break into small crumb-like pieces. Add to bread mixture.Cook mushrooms in a few tablespoons of olive oil. (Tip: Don't crowd the shrooms or they won't brown). Add to bread mix.Saute celery, carrots in oil olive until just done. Add to bread mix.Add garlic, parsley, Italian seasoning to liking.Beat eggs with 1 cup of chicken broth. Sprinkle on brad mixture, tossing as you go until moist enough to hold shape. Toss. thoroughly.Take handfuls and make medium-sized balls. Squees to secure shape. Place in muffin tin.Bake for 30 minutes, or until its as brown and crispy as you like!

Recipe tags

Thanksgiving American

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