Ingredients

The following ingredients have 4 Servings
  • 3 stalks of celery (, diced)
  • 1/2 large sweet onion (, diced)
  • 6 scallions (, diced)
  • 1 pound breakfast sausage
  • 1 cup dried cranberries
  • 1 12 oz bag of stuffing cubes
  • 2 tsp dried sage
  • 1 stick of butter
  • 4 cups chicken broth
  • 1/2 tsp salt and pepper ((each))
  • 1 tsp poultry seasoning
  • 2 eggs

Instruction

  • In a large skillet over medium high heat, brown breakfast sausage until no longer pink, drain grease and transfer sausage to a separate bowl
  • Reduce heat to medium and add butter to the skillet and once melted, add in celery and cook for 2 minutes. Then add in onion and cook for another minute.
  • Add the sausage back into the skillet with the stuffing cubes, sage, poultry seasoning and the chicken broth. Stir to combine.
  • In a separate bowl, whisk together the eggs and add into the stuffing mixture. Stir in scallions, eggs and cranberries until everything is well combined.
  • Lightly grease regular sized muffin tins with non stick cooking spray and preheat oven to 375 degrees
  • Using a large spoon, press the stuffing down into the tins to ensure they keep their shape then mound up the stuffing so it has a 'muffin top'
  • Bake until set and crisp on top, 10 to 15 minutes.
  • Remove to a platter and serve hot or room temperature.