By Jonathan Panday
1 pound Pork Sausage*
1 pound crusty white Bread cut into ½ inch cubes (preferably a day old)
½ cup Butter,
3 Celery Ribs, chopped
1 large Onion, chopped
1 teaspoon Salt
1 teaspoon freshly cracked Pepper
1 tablespoon dried Sage
1 tablespoon dried Parsley
1 teaspoon Paprika
Up to 3 cups Chicken Broth*
- Preheat oven to 375◦. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl.
- Using the same skillet, sauté celery and onion in butter until tender. Transfer to bowl with sausage and add all dried herbs and spices along with the cubed bread. Stir in enough broth to reach desired moistness. Whisk eggs and add to stuffing mixture and combine.
- Spoon stuffing into 18 greased muffin cups (muffin cup size can vary, depending on how small/large you want them). Bake 20-25 minutes or until lightly browned. Remove from oven and cool for 10 minutes. Run a knife along the edges of each cup to loosen.
*For a vegetarian version, omit the sausage and add 1 pound of chopped sautéed mushrooms. Replace chicken stock with vegetable stock.