Kids will love these little stuffing balls. Filled with flavourful chicken sausage and dried fruit, they are sure to be a hit!
|1 Pkg||Schneiders Mild Italian Chicken Sausage, diced|
|1 tbsp||olive oil|
|1/3 cup||dried cranberry, roughly chopped|
|1/3 cup||dried apricots, roughly chopped|
|2||stalks celery, diced|
|4 cups||bread, cubed|
|1/2 cup||chicken stock|
|1 tsp||dried sage|
|Salt and pepper|
|12||muffin tin liners|
Heat oven to 375 degrees
Heat olive oil in a large skillet over medium high heat. Cook sausage, celery, onion and sage until vegetables are softened and sausage is heated through, about 5 to 6 minutes. Remove from heat and set aside. Allow to cool slightly. Place bread in a large bowl. Add cranberry and apricots. Pour in sausage mixture and eggs. Using your hand mix well to incorporate. Slowly pour in chicken stock until mixture is just moistened. Season with salt and pepper. Divide mixture between muffin cups and bake for 20 to 25 minutes or until golden brown. Check half way through cooking. If muffins are browning to quickly tent with tin foil.
These stuffing muffins are great for lunches reheated the next day.
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