Only one week til Thanksgiving! This week and next, I’m posting a bunch of Thanksgiving sides ideas here and on my Facebook page, and today I’m back with another classic dish: Kale and Sausage Stuffing Muffins!
I am a sucker for stuffing, but my biggest problem is that I love it a little too much. While it’s easy to overindulge during Thanksgiving, I find that I’m always drawn back to scooping more and more stuffing on my plate way past the point where it’s cute.
To help me out with my portion-controlling this year, I made my stuffing… in a muffin! Besides being just plain adorable, these stuffing muffins are the perfect portion to place along side your turkey, cranberry sauce, and cauliflower mash!
This recipe works best with cubed, day old bread. If you don’t have any on hand, you can use a little trick to get it dried out so that the bread can soak up all the flavors- simply bake at 300°F for 10 minutes, before you start making the stuffing. The bread won’t get completely toasted, but will dry out enough so that it can soak in all the great flavors we add to it.
I used andouille sausage here because I love a nice spicy kick, but if something a little less hot floats your boat, go for it!
- 1 loaf bread (your preference; I used a rosemary loaf from Whole Foods), cubed
- 3 sausages (I used Andouille), casings removed and meat crumbled
- 1 large onion, diced
- 3 ribs celery, sliced into Cs
- 3-4 leaves fresh sage, chopped
- 3 sprigs fresh thyme
- 3-4 leaves kale, chopped coarsely
- ½ cup chicken stock
- 2 eggs
- If your bread is already stale, disregard this step. Preheat oven to 300°F. Arrange cubed bread on a baking sheet and bake for 10 minutes. Transfer bread to a bowl and set aside.
- In a large skillet over medium heat, add the crumbled sausage and allow to cook until browned, about 8-10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the diced onion, celery, sage and thyme, and allow to cook for 10 minutes, or until the vegetables soften and become translucent. Add the kale and the sausage back to the pan. Pour the chicken stock into the pan and stir to combine; allow to simmer for 2-3 minutes then remove from heat.
- Preheat the oven to 375°F. Place your bread cubes in a large bowl (if it’s not already there from step 1). Whisk together two eggs, and pour over the bread. Toss to coat.
- Carefully pour the sausage and vegetable mixture over the bread, and again toss to coat. Line a muffin tin with paper liners, and place scoops of stuffing in each muffin tin to desired portion size. I filled mine and then some!
- Bake for 22-25 minutes, until bread is golden brown and crispy on top.
To make it even easier to learn how to make these killer stuffing muffins, check out my simple step-by-step video!
What’s your favorite take on stuffing? Do you have any fun family traditions or special ingredients you swear by?