Ciabatta And Sausage Stuffing Muffins
9
- Prep Time15 mins
- Total Time40 mins
- Makes8 servings
Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.
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.