Advertisement
  • Newsletters
  • Subscribe

Ciabatta And Sausage Stuffing Muffins

9

  • Prep Time15 min
  • Total Time40 min
  • Makes8 servings
overhead shot of stuffing muffins on a blue floral patterned plate

Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Chatelaine Triple Tested

This scrumptious sausage-based stuffing can also be made into individually-portioned stuffing muffins (tell us that's not fun to say!) with a few minor tweaks.

Ingredients

  • 1 demi-loaf ciabatta, cut in 1/2-in. cubes (4 cups)

  • 375 g breakfast sausage, casings removed

  • 4 celery stalks, finely chopped (1 1/3 cups)

  • 1 small red onion, finely chopped (1 cup)

  • 1/4 cup chopped celery leaves

  • 2 tsp thyme leaves

  • 1 1/2 cups no-salt chicken broth

Instructions

  • 1. Position rack in bottom third of oven, then preheat to 400F. Arrange bread cubes in a single layer on a large baking sheet. Toast in oven until golden and dry, 8 to 10 min.

    2. Heat a large pot over medium. Crumble in sausage. Cook, breaking up sausage with a wooden spoon, until no pink remains, 5 to 7 min. Add celery and onion. Cook, stirring often, until golden brown, about 7 min. Season with pepper.

    3. Add toasted bread along with celery leaves, rosemary and thyme. Toss until evenly mixed. (If making sausage muffins, stop here and read instructions below.)

    4. Drizzle with broth, stirring to combine. Transfer to an 8 × 8-in. baking dish. Bake until top is golden, 15 to 18 min.

Sausage muffins variation

To make Stuffing Muffins, omit broth. Let sausage and bread mixture cool in pot for at least 10 min before stirring in 3 eggs, beaten. Scoop even amounts of stuffing into a lightly oiled 12-cup muffin pan. Bake at 375F in bottom third of oven until tops are golden, about 10 min. Stuffing Muffins can be made in advance and reheated in a 375F oven for 10 min before serving.

Nutrition (per serving)

Calories 191, Protein 9g, Carbohydrates 18g, Fat 10g, Fibre 1g, Sodium 481mg.

Visit the Chatelaine Guide to Thanksgiving for everything you need to plan this year's big meal, including our very best recipes for show-stopping main courses, second-helping-worthy sides and the most delectable desserts.

Get our classic holiday menus.

A photo of a tree adorned with polaroids of smiling faces and the words "find more holiday ideas" on a pink banner

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.