Italian Sausage and Pecan Stuffing Cupcakes (Get Cooking)


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

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Recipe Data


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    Servings and Ingredients

    Serves 18
    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


    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


    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 25mg
    • Sodium: 490mg
    • Total Carbohydrates: 17g
    • Protein: 5g

    Daily Values

    Vitamin A 4%
    Vitamin C 2%
    Iron 6%
    Calcium 4%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, November 20, 2015.