Italian Sausage and Pecan Stuffing Cupcakes (Get Cooking)

Recipe

Side Dish
Italian Sausage and Pecan Stuffing Cupcakes (Get Cooking)

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4.3 out of 5 stars
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Recipe Data

18
Servings

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    Servings and Ingredients

    Ingredients
    Serves 18
    QuantityIngredientAdd
    5 tbsp.Hy-Vee butter, divided
    ¾ lbs.Italian sausage
    1large 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
    1Hy-Vee large egg

    Directions

    1. Preheat oven to 375 degrees. Grease 18 muffin cups using 3 tablespoons butter; set aside.
    2. 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.
    3. 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.
    4. 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.