Ingredients
Muffins
- 2 tbsp olive oil
- 1/2 small white onion, finely diced
- 1/2 cup finely diced celery
- 1lb ground sausage
- 1 box stuffing mix
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 tsp ground sage
- 1 tsp salt
- 1/2 tsp pepper
- 2 eggs, whisked in bowl
- 1 cup chicken stock
- 1 cup shredded cheddar cheese
Sauce
- 1 can cranberry sauce, I used whole berry
- 1/4 cup orange juice
- 3 tsp sriracha
Instructions
- Preheat oven to 350F and grease muffin tins with non-stick spray.
- In a large skillet, heat olive oil. Once hot, add onion and celery and cook for 2-3 minutes.
- Add in sausage and break it up as it cooks. Turn off stove once all sausage is cooked and let cool at least 10 minutes.
- In a large bowl, add stuffing mixture. Pour slightly cooled sausage and onions on top, including the drippings. Mix up to hydrate the stuffing mix.
- Add in cranberries, pecans, sage, salt, and pepper and stir until everything is well incorporated. Then pour on eggs, chicken stock, and cheddar cheese. Mix up mixture really well, coating each piece and making sure everything is evenly moist.
- Using a 1/3 cup scoop, scoop stuffing and press into scoop to firm, then drop into greased muffin tin. It should have a nice shape and not be loose.
- Bake for 22-25 minutes or until golden brown. Let cool slightly before eating!
- While muffins are baking, make sauce by heating the cranberry sauce in a large saucepan over medium heat. Add in the orange juice and sriracha and bring to a lower simmer. Let simmer about 5 minutes and then pour into glass dish for serving.
Category: Dinner, thanksgiving, side dishMethod: ovenCuisine: American