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Gravy-Stuffed Stuffing Muffins Recipe

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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/gravy-stuffed-stuffing-muffins-recipe/