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Nutrition Facts
Serving Size 126 g
(Approx. 12 Servings)
Amount Per Serving
Calories 240 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 560 mg 23%
Total Carbohydrate 31 g 10%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 8 g
Vitamin A 4% • Iron 10%
Vitamin C 2% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sausage Stuffing Muffins

Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1/2 Lb H‑E‑B Premium Pork Regular Sausage
1/4 cup(s) Central Market European Style Salted Butter
1/2 cup(s) H‑E‑B Diced White Onions
1/2 cup(s) H‑E‑B Chopped Celery
1 Organic Honeycrisp Apples, peeled, cored, and diced
1 Tsp McCormick Organic Rubbed Sage
1 Tsp McCormick Garlic Powder
5 cup(s) Franz Bakery Holiday Stuffing Mix
1/2 cup(s) H‑E‑B Dried Whole Cranberries
2 H‑E‑B Grade AA Cage Free Large White Eggs, lightly beaten
1 1/2 cup(s) H‑E‑B Organics Chicken Stock
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Instructions

1
Preheat oven to 375°F. Spray 12 regular-size muffin cups with no-stick cooking spray. Set aside.
2
Place sausage in a medium skillet set over medium heat. Cook and crumble sausage until no longer pink. Transfer to a paper towel-lined plate and allow to drain.
3
Melt butter using the same skillet set over medium heat. Add onions, cook and stir for 2 to 3 minutes then add celery and diced apples. Continue to cook and stir until just softened, about 5 minutes. Stir in sage and garlic powder for about 1 minute until fragrant.
4
Transfer onion mixture to a large bowl. Add cooked sausage, stuffing mix, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistened. Spoon into prepared muffin cups, gently pressing stuffing to form slightly mounded tops.
5
Bake for 20 to 22 minutes or until golden. Place pan on a wire rack and cool muffins for 5 to 10 minutes. Run a knife or spatula around each cup to loosen muffins. Use a spoon to gently release muffins from cups. Serve warm.
6
Sponsored By: McCormick
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