Recipe By Chef John
Rating
Published Nov 17th
Prep 40m Cook 55m Additional 2h 20m Ready In 2h 115m
Servings 12 muffins Calories 258.9

Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they’re a must-try for any stuffing fanatic at your table.

Recipe Ingredients

  • 3 tablespoons unsalted butter
  • 6 ounces sweet Italian turkey sausage, casings removed
  • ¼ cup all-purpose flour
  • 4 tablespoons chopped green onions
  • 1 ½ cups cold milk
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 5 tablespoons unsalted butter, divided
  • ½ cup diced celery
  • 1 cup diced onion
  • salt to taste
  • 1 teaspoon poultry seasoning
  • freshly ground black pepper to taste
  • 5 cups chicken broth
  • 12 cups dry bread cubes
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 3 large eggs, beaten
  • 2 tablespoons unsalted butter, melted

Cooking Directions

  1. 1 Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
  2. 2 Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
  3. 3 Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
  5. 5 Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
  6. 6 Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
  7. 7 Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
  8. 8 Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
  9. 9 Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
  10. 10 Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
  11. 11 Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

Nutrition Facts

  • Calories 258.9
  • Carbohydrate 23.4 g
  • Cholesterol 87.6 mg
  • Fat 14.3 g
  • Fiber 1.3 g
  • Protein 9 g
  • Saturated Fat 7.5 g
  • Sodium 877.1 mg
  • Sugar 4.3 g

Chef's Notes

Making the gravy ahead and refrigerating it is the way to go since the colder and thicker the gravy is, the easier it will be to work with; You can use any sausage such as regular pork Italian sausage or pork breakfast sausage; Chicken broth can be used in place of turkey broth; You can use sourdough bread cubes, your favorite stuffing mix, or croutons for the stuffing. You can add fresh rosemary to the stuffing too, but be careful! Too much can really overpower it; Nutrition data for this recipe includes the full amount of country gravy. The actual amount of country gravy consumed will vary.

Reviews

  1. This was a HUGE hit at my family thanksgiving! I think it messed up a bit and the stuffing ended up being too soggy, so make sure your cubes are dry and maybe have a little extra on standby. Still, the final result tasted great and everyone loved them! Chef John is my hero.
  2. I used a box of Stovetop Stuffing mix for the stuffing part. That made enough stuffing for half the recipe, so I only used about 1.5 eggs to bind it together. Instead of filling the cupcake tin all the way up with stuffing, I filled the bottoms, spooned in some gravy - making sure to - Read more ...
  3. AWESOME!! I love Chef John and almost everyone of his recipes that I have made have turned out great...and this one is no exception. I made these for Thanksgiving this year and my only regret is that I didn't double the recipe. I have several other recipes that are requested that I make every year, - Read more ...
  4. These were awesome! Great concept, especially since this year we could not celebrate for the holiday, and were making parts of the meal and delivering them to family. These muffins were so easy to transport. I did have to make a few substitutions based on what I had. I used oat milk instead of regular - Read more ...
  5. Followed the recipe as written and they were a hit!

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