Italian Sausage and Pecan Stuffing Cupcakes (Get Cooking)
Servings and Ingredients
|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|
- 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.
180 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 25mg
- Sodium: 490mg
- Total Carbohydrates: 17g
- Protein: 5g
Vitamin A 4%
Vitamin C 2%
Chef Andrew from Ankeny #1, KCCI-TV recipe, November 20, 2015.