Gravy-Stuffed Stuffing Muffins

Name: Gravy-Stuffed Stuffing Muffins
Total time: 245
Yield: 12
Ingredients: 3 tablespoons unsalted butter; 6 ounces sweet Italian turkey sausage, casings removed; 0.25 cup all-purpose flour; 4 tablespoons chopped green onions; 1.5 cups cold milk; 1 pinch cayenne pepper, or to taste; salt and ground black pepper to taste; 5 tablespoons unsalted butter, divided; 1 cup diced onion; 0.5 cup diced celery; 1 teaspoon poultry seasoning; salt and ground black pepper to taste; 5 cups chicken broth; 12 cups dry bread cubes; 1 tablespoon chopped fresh Italian parsley; 1 tablespoon minced fresh sage; 2 teaspoons minced fresh thyme; 3 large eggs, beaten; 2 tablespoons unsalted butter, melted

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 4 Hr. 5 Mins.

Ingredients

12 servings

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3 tablespoons unsalted butter
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6 ounces sweet Italian turkey sausage, casings removed
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0.25 cup all-purpose flour
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4 tablespoons chopped green onions
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1.5 cups cold milk
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
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5 tablespoons unsalted butter, divided
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1 cup diced onion
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0.5 cup diced celery

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1 teaspoon poultry seasoning
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salt and ground black pepper to taste
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5 cups chicken broth
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12 cups dry bread cubes
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1 tablespoon chopped fresh Italian parsley
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1 tablespoon minced fresh sage
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2 teaspoons minced fresh thyme
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3 large eggs, beaten
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2 tablespoons unsalted butter, melted

Instructions

Make the gravy: Melt butter in a saucepan over medium-high heat. Add sausage; cook and stir until browned and very crumbly, 5 to 7 minutes. Whisk in flour until it combines with butter and sausage fat to create a roux; cook and stir for 2 minutes. Add green onions; cook and stir just until fragrant, about 1 minute.
Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in cayenne, salt, and pepper; cook for 1 more minute, then remove from the heat.
Transfer gravy to a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, at least 2 hours, or until needed.
Make the muffins: Set a baking pan on the lowest rack of the oven and preheat to 400 degrees F (200 degrees C). Generously butter a 12-cup muffin tin with 1 tablespoon butter.
Melt 4 tablespoons butter in a saucepan over medium-high heat. Add onion and celery; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning, salt, and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
Pour boiling broth mixture over bread mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffin, piling it up nice and high.
Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
Dampen your hands and mold stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
Bake on the middle rack of the preheated oven until muffins are firm and golden brown, about 20 minutes.
Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.