Gravy-Stuffed Stuffing Muffins Recipe

Introduction

Gravy-Stuffed Stuffing Muffins are a delightful twist on classic stuffing, combining savory sausage gravy right inside individual portions. These muffins offer a perfect balance of moist, flavorful stuffing with a rich, creamy center, making them an ideal side dish for holiday meals or comfort food gatherings.

Ingredients

• 2 tablespoons butter (for gravy)
• 1/2 pound sausage (Italian or breakfast sausage)
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 5 tablespoons butter, divided (for stuffing)
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon poultry seasoning
• Salt and black pepper to taste
• 1 1/2 cups chicken or turkey broth
• 6 cups bread cubes or stuffing mix
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 2 large eggs, lightly beaten

Instructions

1. Step 1: Prepare the gravy by melting 2 tablespoons of butter in a saucepan over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and crumbled, about 5–7 minutes.
2. Step 2: Stir in the flour to form a roux and cook for 2 minutes. Gradually add the milk while stirring constantly, allowing the mixture to boil and thicken. Season with cayenne pepper, salt, and black pepper. Remove from heat and let cool to room temperature, then refrigerate for at least 2 hours until thick and chilled.
3. Step 3: Preheat your oven to 400°F (200°C) and butter a 12-cup muffin tin.
4. Step 4: Melt 4 tablespoons of butter in a pan over medium heat. Add the chopped onion, celery, poultry seasoning, salt, and pepper. Cook until the vegetables are translucent, about 4–5 minutes. Pour in the broth and bring the mixture to a boil.
5. Step 5: In a large bowl, combine the bread cubes, chopped parsley, sage, and thyme. Pour the hot broth mixture over the bread and stir well. Mix in the beaten eggs until thoroughly combined.
6. Step 6: Spoon the stuffing mixture into the prepared muffin cups, pressing down slightly. Use your finger to create a well or hole in the center of each muffin, leaving about 1 inch from the bottom.
7. Step 7: Spoon 2 tablespoons of the chilled gravy into each hole. Cover the gravy by molding additional stuffing over the top to enclose it.
8. Step 8: Bake the stuffing muffins in the preheated oven until golden brown and cooked through, about 20–25 minutes.

Tips & Variations

• For a vegetarian version, substitute the sausage with mushrooms and use vegetable broth instead of chicken or turkey broth.
• Add cooked cranberries or chopped nuts to the stuffing mix for a festive touch and extra texture.
• Make the gravy a day ahead to allow it to thicken and develop fuller flavor before stuffing the muffins.
• If you prefer a spicier gravy, increase the cayenne pepper slightly or add a dash of smoked paprika.

Storage

Store leftover stuffing muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through, being careful not to overcook to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought stuffing mix instead of bread cubes?

Yes, pre-seasoned stuffing mix can be used in place of bread cubes. Adjust the added seasoning and broth as needed to balance the flavors and moisture.

How do I prevent the muffins from drying out while baking?

Pressing the stuffing firmly into the muffin tin and including the gravy center helps retain moisture. Baking at the recommended temperature and checking them towards the end ensures they stay juicy without drying.

Gravy-Stuffed Stuffing Muffins Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

These Gravy-Stuffed Stuffing Muffins combine savory sausage gravy encased within flavorful herb-infused stuffing muffins, creating a delightful, portable holiday treat. Crispy on the outside with a rich, moist center, they make a perfect side dish or appetizer for Thanksgiving or any festive meal.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 stuffing muffins 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Gravy:

• 2 tablespoons butter
• 1/2 pound Italian or breakfast sausage
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• Black pepper, to taste

For the Stuffing Muffins:

• 5 tablespoons butter, divided
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon poultry seasoning
• Salt, to taste
• Black pepper, to taste
• 1 1/2 cups chicken or turkey broth
• 6 cups bread cubes or stuffing mix
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 2 large eggs, lightly beaten

Instructions

1. Prepare the Gravy: Melt 2 tablespoons of butter in a saucepan over medium-high heat. Add the sausage and cook, breaking it apart, until browned and crumbled, about 5 to 7 minutes. Stir in the flour to create a roux and cook for 2 minutes to remove the raw flour taste. Gradually add the milk while stirring constantly, cooking until the mixture boils and thickens to a creamy consistency. Season with cayenne pepper, salt, and black pepper. Remove from heat and let the gravy cool to room temperature, then refrigerate for at least 2 hours until thick and chilled.
2. Prepare the Stuffing Mixture: Preheat the oven to 400°F (200°C). Butter a 12-cup muffin tin generously to prevent sticking. Melt 4 tablespoons of butter in a pan over medium heat. Add the chopped onion, celery, poultry seasoning, salt, and pepper. Cook, stirring occasionally, until the vegetables become translucent, about 4 to 5 minutes. Pour in the chicken or turkey broth and bring the mixture to a boil.
3. Combine Stuffing Ingredients: In a large mixing bowl, combine bread cubes or stuffing mix with chopped fresh parsley, sage, and thyme. Pour the hot broth and vegetable mixture over the bread cubes and stir well until evenly moistened. Stir in the lightly beaten eggs until fully incorporated to bind the stuffing.
4. Assemble the Muffins: Spoon the stuffing mixture into each muffin cup, pressing down slightly to pack it in. Using your finger, create a hole in the center of each muffin that goes about 1 inch from the bottom to form a cavity for the gravy.
5. Add the Gravy: Remove the chilled gravy from the refrigerator. Spoon approximately 2 tablespoons of the thickened, chilled gravy into each stuffing muffin cavity.
6. Seal and Bake Muffins: Mold additional stuffing mixture over the top of each filled muffin to cover and seal the gravy inside. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and crispy. Remove from oven and allow to cool for a few minutes before carefully removing the muffins from the tin and serving.

Notes

• Use stale or day-old bread cubes for optimal stuffing texture; fresh bread can make stuffing mushy.
• Refrigerating the gravy is essential to achieve a thick enough consistency for stuffing filling.
• You can substitute turkey broth if preferred for a more traditional flavor.
• These muffins reheat well in the oven or microwave for leftovers.
• For a spicier gravy, increase cayenne pepper to taste.
• Make sure to butter the muffin tins thoroughly to prevent sticking.

Keywords: stuffing muffins, gravy stuffed muffins, Thanksgiving side dish, sausage gravy, holiday stuffing, baked stuffing, savory muffins