Gravy-Stuffed Stuffing Muffins Recipe

Introduction

Gravy-Stuffed Stuffing Muffins are a delightful twist on traditional stuffing, perfect for holiday meals or cozy dinners. These savory muffins feature flavorful stuffing pockets filled with rich, homemade sausage gravy for an irresistible combination of textures and tastes.

Ingredients

• 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 and 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 and 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. Step 1: Prepare the gravy by melting 2 tablespoons butter in a saucepan over medium-high heat. Add the sausage and cook until browned and crumbled, about 5–7 minutes. Stir in the flour and cook for 2 minutes to form a roux.
2. Step 2: Gradually add the milk, stirring constantly until the mixture boils and thickens. Season with cayenne, salt, and black pepper. Let the gravy cool to room temperature, then refrigerate for at least 2 hours until thick and chilled.
3. Step 3: Preheat the oven to 400°F (200°C) and butter a 12-cup muffin tin. Melt 4 tablespoons butter in a pan over medium heat. Add onion, celery, poultry seasoning, salt, and pepper. Cook until translucent, about 4–5 minutes. Add broth and bring to a boil.
4. Step 4: In a large bowl, combine bread cubes, parsley, sage, and thyme. Pour the hot broth mixture over the bread and mix well. Stir in the beaten eggs until fully incorporated.
5. Step 5: Spoon the stuffing mixture into the prepared muffin cups, pressing down slightly. Use your finger to create a 1-inch deep hole in the center of each muffin.
6. Step 6: Spoon 2 tablespoons of chilled sausage gravy into each hole. Cover the gravy by molding more stuffing mixture over the top to seal it.
7. Step 7: Bake the muffins in the preheated oven until golden and set, about 20–25 minutes. Let cool slightly before removing from the pan and serving.

Tips & Variations

• Use day-old or slightly dried bread cubes for better texture in the stuffing muffins.
• Try adding cooked, chopped mushrooms or cranberries to the stuffing for extra flavor and color.
• For a vegetarian version, substitute sausage with sautéed mushrooms and use vegetable broth instead of chicken broth.
• Make the gravy a day ahead to save time on the day of serving.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. These muffins can also be frozen for up to 1 month; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made stuffing mix for this recipe?

Yes, pre-made stuffing mix works well and saves prep time. Just ensure you adjust the seasoning if the mix is already well salted or spiced.

How do I prevent the gravy from leaking out during baking?

Make sure to press the stuffing mixture firmly around the gravy pocket to seal it completely. Also, chilling the gravy until thick helps it hold its shape better inside the muffins.

Gravy-Stuffed Stuffing Muffins Recipe

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4.9 from 71 reviews

Gravy-Stuffed Stuffing Muffins are a savory and comforting dish perfect for holidays or family dinners. These bite-sized stuffing muffins are filled with a rich, flavorful sausage gravy center, combining the classic taste of stuffing and creamy gravy in a fun and elegant presentation. They feature aromatic herbs, sautéed onions and celery, and a perfectly cooked sausage gravy that is chilled and then stuffed into the bread mixture before baking to golden perfection.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 muffins 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Gravy:

• 2 tablespoons butter
• 1/2 pound sausage (Italian or breakfast sausage)
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 teaspoon cayenne pepper
• Salt and 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 and 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 butter in a saucepan over medium-high heat. Add the sausage and cook until browned and crumbled, about 5 to 7 minutes. Stir in the flour to form a roux and cook for 2 minutes to remove the raw flour taste. Gradually add the milk, stirring constantly to prevent lumps, and cook until the mixture boils and thickens. Season with cayenne pepper, salt, and black pepper to taste. 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) and butter a 12-cup muffin tin generously. In a pan, melt 4 tablespoons of butter over medium heat. Add chopped onion, celery, poultry seasoning, salt, and black pepper. Cook, stirring occasionally, until the vegetables are translucent, about 4 to 5 minutes. Pour in the chicken or turkey broth and bring the mixture to a boil.
3. Combine the Stuffing Ingredients: In a large bowl, mix the bread cubes or stuffing mix with the chopped parsley, sage, and thyme. Pour the hot broth mixture over the bread and stir to evenly moisten the bread. Quickly stir in the beaten eggs to bind the mixture together.
4. Fill the Muffin Tins: Spoon the stuffing mixture into the prepared muffin cups, pressing down slightly to compact. Using your finger, create a hole in the center of each muffin, leaving about 1 inch from the bottom to hold the gravy filling.
5. Stuff with Chilled Gravy: Add approximately 2 tablespoons of the chilled gravy into the hole created in each muffin. Cover the gravy by molding a little extra stuffing over the top, sealing the gravy inside.
6. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the stuffing muffins are golden brown and set.
7. Serve: Carefully remove the muffins from the tin and serve warm as a flavorful side dish or appetizer.

Notes

• For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth in the stuffing mixture.
• Make sure the gravy is fully chilled and thickened before stuffing to prevent it from leaking during baking.
• Using day-old bread cubes works best for stuffing to absorb the broth evenly without becoming too soggy.
• Herbs like sage, thyme, and parsley can be adjusted according to preference or fresh herbs swapped with dried (use about one-third the amount of dried).
• These muffins can be prepared ahead of time and baked just before serving to save time on holidays.

Keywords: stuffing muffins, sausage gravy, holiday side dish, stuffing recipe, baked stuffing, gravy-stuffed muffins