Recipe
Side Dish
Italian Sausage and Pecan Stuffing Cupcakes (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 5 tbsp. Hy-Vee butter, divided | ||
| ¾ lbs. Italian sausage | ||
| 1 large onion, diced | ||
| 2 stalk(s) celery, diced | ||
| 2 c. Hy-Vee chicken stock | ||
| 1 (12 oz) pkg herbed seasoned cubed stuffing mix | ||
| 1 c. pecan halves, toasted | ||
| 1 Hy-Vee large egg |
Directions
- Preheat oven to 375 degrees. Grease 18 muffin cups using 3 tablespoons butter; set aside.
- In a 3-quart saucepan, heat remaining 2 tablespoons butter over medium-high heat. Add sausage and cook until browned, breaking into fine pieces. Add onion and celery and cook until crisp-tender, about 3 minutes. Add chicken stock and bring to a boil.
- Remove saucepan from heat. Add stuffing and mix lightly; add pecans and egg and mix lightly. Place a heaping 1/3 cup in each prepared muffin cup.
- Bake for 20 minutes or until stuffing reaches an internal temperature of 165 degrees and edges are crispy.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 25mg
- Sodium: 490mg
- Total Carbohydrates: 17g
- Protein: 5g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, November 20, 2015.