Kalyn's Kitchen

Stuffing Muffins with Sausage and Parmesan (Video)

Stuffing Muffins with Sausage and Parmesan are a beloved and essential side dish for Thanksgiving at my house. And these aren’t a huge a splurge on carbs if you use portion control!

PIN these tasty Whole Wheat Stuffing Muffins!

100% Whole Wheat Stuffing Muffins with Sausage and Parmesan found on KalynsKitchen.com

This recipe for Stuffing Muffins with Sausage and Parmesan is something I’ve made for Thanksgiving every year since 2010, and if you like stuffing that’s crispy on the edges, you might enjoy these for a Thanksgiving treat! And I’m excited to remind you about these amazing stuffing muffins that have become a holiday classic at my house. And as promised, I’ve already made them with Kara for Thanksgiving 2016, and updated the original photos with some better ones. (And we’ll freeze the stuffing muffins to reheat on turkey day!)

Of course, these aren’t really muffins, but I love the idea of baking stuffing in muffin cups so all the edges are nice and crispy. It also helps with portion control, which may or may not be something you care about for Thanksgiving. And to make the stuffing muffins healthier than regular Thanksgiving stuffing I used 100% whole wheat bread, and the sausage, Parmesan, and egg are tasty low-carb additions. No doubt about it, these stuffing muffins are really a winner if you’re looking for a tasty stuffing idea that’s a bit healthier!

Want Low-Carb Holiday Food?

I realize some people are gluten-free, don’t want to eat bread, or can’t have this many carbs. If stuffing muffins made with bread aren’t going to work for you or your guests, check my collection of 25+ Low-Carb Holiday Side Dishes, Appetizers, and Salads for holiday ideas that are all gluten-free and low in carbs.

100% Whole Wheat Stuffing Muffins with Sausage and Parmesan process-shots-collage

How to Make Stuffing Muffins with Sausage and Parmesan:

(Scroll down for complete printable recipe.)

  1. I like to use two kinds of 100% whole wheat bread; if you’re watching carbs or following the South Beach Diet, choose bread with the lowest amount of sugar you can find. Cut the bread into cubes about 1/2 inch square and toast on a baking sheet for 10 minutes, then turn and toast for 10 more minutes.
  2. While the bread cubes toast, brown the sausage well in a heavy frying pan, then put the browned sausage into a large bowl.
  3. Then cook celery and onions over medium heat until they’re soft, about 10 minutes. Add the dried sage, poultry seasoning, and salt and cook 1-2 minutes more.
  4. By now your bread cubes should be slightly dried out and starting to brown.
  5. Add onion-celery mixture to the bowl with the sausage.
  6. Whisk together stock and eggs.
  7. Mix the bread cubes into the sausage and veggies, stir in the parmesan, then add the stock-egg mixture a little at a time, stirring until all the bread is moistened.
  8. Use a heaping 1/3 cup measure to scoop out stuffing and pack it down into the muffin cup, then I pressed down each “muffin” so it was well-packed together.
  9. Bake the muffins about 30 minutes, or until the top is getting lightly browned and the stuffing is hot clear through. I would start checking them after about 20 minutes; some bread will brown more quickly than others.
  10. If you’re going to reheat them when you get to your dinner destination, bake for a shorter time to start out with.

100% Whole Wheat Stuffing Muffins with Sausage and Parmesan found on KalynsKitchen.com

More Stuffing Ideas for Thanksgiving:

Wild Rice with Sausage and Mushrooms from Kalyn’s Kitchen
Sausage Stuffing from Kitchen Parade
Stuffing with Whole Wheat Bread and Mushrooms from Kalyn’s Kitchen

100% Whole Wheat Stuffing Muffins with Sausage and Parmesan found on KalynsKitchen.com

Stuffing Muffins with Sausage and Parmesan

Yield 12 muffins
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Stuffing Muffins with Sausage and Parmesan are an essential side dish for Thanksgiving at my house!

Ingredients

  • 8 slices 100% whole wheat bread, cut into cubes about 1/2 inch square (see notes)
  • 12 oz reduced-fat pork sausage (see notes)
  • 1 tsp. olive oil
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 1 T butter or olive oil
  • 1 1/2 tsp. dried sage (or use 1 tsp. if you’re not a big fan of sage, which is a fairly strong flavor)
  • 1 tsp. poultry seasoning (see notes)
  • 1/2 tsp. salt
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup chicken broth (see notes)
  • 2 eggs

Instructions

  1. Preheat oven to 300F/150C.
  2. Cut bread into cubes about 1/2 inch square (you need 5 generous cups of bread cubes.)
  3. Put bread cubes on a large baking sheet and toast in the oven 10 minutes, then turn the bread over and toast 10 minutes more, or until bread is dried out and very lightly browned.
  4. While bread toasts, heat 1 tsp. olive oil in a heavy frying pan, add sausage, and cook until well browned and completely cooked, about 10 minutes.
  5. Break the sausage apart with a metal turner as it cooks so you have small pieces to mix throughout the stuffing.
  6. Put the browned sausage into a large mixing bowl, then wipe out extra fat from the frying pan with a paper towel. (I “patted” with the paper towel to leave the crumbled pieces of sausage in the pan while wiping out the fat.)
  7. Heat 1 T butter or olive oil in the frying pan, then add finely diced onion and celery and cook over medium heat until vegetables are softened and barely starting to brown, about 10 minutes.
  8. Add dried sage, poultry seasoning, and salt and cook 1-2 minutes more. Add the onion/celery mixture to the mixing bowl.
  9. When bread cubes are toasted, add them to mixing bowl and increase oven temperature to 400F/200C. Add Parmesan cheese and mix well so that all the bread cubes are lightly coated with Parmesan.
  10. Whisk together the chicken stock and eggs, then add that 1/3 at a time, pouring over the surface of the stuffing mixture each time and then stirring, so all the bread cubes are lightly moistened.
  11. Spray metal muffin pan very well with nonstick spray. Use a measuring cup to add heaping 1/3 cup to each muffin cup, pressing down each muffin so it’s well-packed together. (I used the measuring cup to pack down the “muffins”, then pressed them together again with my fingers when they were all filled.)
  12. Bake muffins 30 minutes or until the top is nicely browned and they’re hot clear through. (I would start checking after 20 minutes.
  13. If you’re going to reheat them when you get to your dinner destination, I’d bake for a shorter time to start and then heat/crisp at a high temperature right before you serve them.)
  14. Let cool for about 5 minutes before you remove them from pan, and then use a knife to go around the edge of each “muffin” before you lift them out of the muffin pan.
  15. Serve hot, with turkey gravy of course!

Notes

You need 5 generous cups of bread cubes for this recipe. If you can find it, use turkey breakfast sausage for even less fat. I used Penzeys poultry seasoning, click to see the ingredients. I used homemade chicken stock but canned chicken broth is fine for this.

This recipe created by Kalyn.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 199Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 528mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you want make the most South Beach Diet friendly or low-glycemic version of Stuffing Muffins with Sausage and Parmesan, choose bread that has the least possible grams of sugar. South Beach would also recommend you use turkey sausage, and cook the vegetables in olive oil instead of butter. However, even if you use low-fat pork sausage and 1 T of butter like I did, this is a pretty diet-friendly recipe for a special occasion. This isn’t even too terrible of a splurge for a traditional low-carb diet plans if you limit yourself to one muffin; check the nutritional information.

Find More Recipes Like This One:
Use Thanksgiving Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    27 Comments on “Stuffing Muffins with Sausage and Parmesan (Video)”

  1. I like to use Jenny-O Turkey Italian Sausages, which I squeeze out of the casings. They're even healthier than the lite Jimmy Dean's, and they're mildly & deliciously seasoned as well, but I still add the other herbs. I like to cube-up my bread a day or 2 beforehand, and spread it out on a cookie sheet to dry. I like this method better than doing it in the oven.

    • I'm a huge fan of that turkey sausage, so that sounds good to me! I also like the idea of drying out the bread on a cookie sheet for those who manage to plan ahead. So glad you have enjoyed it!

  2. So glad you you enjoyed. I am thinking I will try turkey sausage this year as well.

  3. So glad you you enjoyed. I am thinking I will try turkey sausage this year as well.

  4. I used turkey sausage and they turned out delicious! thanks for this recipe. I bet kids would also request this every year 🙂

  5. I love the way different people are liking this idea for different reasons. Whether it's for the portion control or for the crispy edges, these were great. I still have some in the freezer and I keep pulling out a couple and eating them for breakfast! With gravy of course.

  6. You had me at stuffing 'muffins.' What a great idea! I LOVE stuffing, and definitely prefer the crispy parts, so these look positively divine – especially with gravy, which, as everybody knows, is one of the best inventions ever. 😉

  7. Looks great Kalyn! I'm glad you finally had success with them!

  8. I'm loving the portion control with these muffins. It's so easy to overdo it at Thanksgiving. These would cook up quickly in the oven while we're carving the turkey. Perfection 🙂

  9. I love the muffin idea for these because it means I'll be able to stick to one serving, no problem! Meaning more room for pie. Deeelicious.

  10. Num. Love putting the stuffing in individual muffin helping size. So easy to serve too!

  11. This looks great, Kalyn! I'll have to try it with gluten free bread.

  12. Lydia, maybe but I would not add too much more (my first attempt was way too wet!) Hope the kids like it.

  13. I'm going to try this with turkey sausage (I might need to add a bit more moisture (i.e., cheese) with lower fat sausage). I think my family, especially the younger ones, will love this for Thanksgiving.

  14. TW, you can always eat 2 or 3 of them and I will never tell! (But cooking in the muffin tin gets all the edges nice and crispy!)

  15. I do tend to pile on the stuffing, so this would be a great way to control my portions! I do like the idea of individual servings.

  16. So glad that people are liking this idea. I was really pleased with how the final version turned out!

  17. I'm so glad you were persistent. These individual stuffing servings make a wonderful, unique presentation.

  18. What a grand idea! Very creative, Kalyn!

  19. Yum! I'm giving these a try. Thanks Kalyn.

  20. I love the individual muffins. Glad you didn't give up on these:)