Stuffing Muffins
1. Heat oil in a large sauté pan over medium heat. Add Hatfield® Recipe Essentials® and cook for 7–9 minutes, or until cooked through and center is no longer pink. Remove sausage from pan. Sauté shallot in sausage juices until shallots are translucent. Remove from pan. Sauté mushrooms in sausage-shallot juices.
2. In another sauté pan, toast nuts lightly over medium low heat. Mix cooked, cooled stuffing mixture with sausage, seasonings, shallots, mushrooms, and nuts. Add cheese, eggs and parsley. Refrigerate overnight.
3. Mixture should be a little moist. If it’s too dry, add some broth. If it’s too wet, add more stuffing. Use a ½-cup measure to scoop stuffing into balls. Mound balls into greased or lined cupcake pans. Bake at 350ºF for 20–30 minutes, or until tops of stuffing muffins are golden brown.
- 14 g Total Fat
- 3.5 g Saturated Fat
- 0 g Trans Fat
- 75 mg Cholesterol
- 1230 mg Sodium
- 34 g Total Carbohydrates
- 1 g Dietary Fiber
- 6 g Sugars
- 1 g Added Sugars
- 18 g Protein
Directions
1. Heat oil in a large sauté pan over medium heat. Add Hatfield® Recipe Essentials® and cook for 7–9 minutes, or until cooked through and center is no longer pink. Remove sausage from pan. Sauté shallot in sausage juices until shallots are translucent. Remove from pan. Sauté mushrooms in sausage-shallot juices.
2. In another sauté pan, toast nuts lightly over medium low heat. Mix cooked, cooled stuffing mixture with sausage, seasonings, shallots, mushrooms, and nuts. Add cheese, eggs and parsley. Refrigerate overnight.
3. Mixture should be a little moist. If it’s too dry, add some broth. If it’s too wet, add more stuffing. Use a ½-cup measure to scoop stuffing into balls. Mound balls into greased or lined cupcake pans. Bake at 350ºF for 20–30 minutes, or until tops of stuffing muffins are golden brown.
