Description

Take classic stuffing to the next level with individual muffins that hide a rich, creamy sausage gravy inside. Crispy on the outside, soft and flavorful on the inside, these muffins are a guaranteed holiday showstopper—and perfect for make-ahead meals or freezer-friendly dinners.

Ingredients

Scale

For the Sausage Gravy:

6 tbsp butter
12 oz turkey sausage (or half spicy pork sausage; vegetarian: plant-based sausage)
½ cup all-purpose flour (or GF 1:1 blend)
8 tbsp green onions, chopped
3 cups cold milk (whole milk for creamier; optional: 1 cup cream)
Pinch cayenne or smoked paprika
Salt & pepper to taste
Optional: 1 tbsp sherry or a splash of cream

For the Stuffing Base:

10 tbsp butter, divided
2 cups onion, diced
1 cup celery, diced
2 tsp poultry seasoning (or homemade: sage, thyme, marjoram, pinch of rosemary)
10 cups chicken or turkey broth
24 cups dry bread cubes (≈2 loaves; mix white & wheat)
Fresh herbs: 2 tbsp parsley, 2 tbsp sage, 4 tsp thyme, minced
6 eggs, beaten
4 tbsp melted butter (for brushing tops)

Optional Flavor Twists:

Fruit & Nut: 1 cup dried cranberries + 1 cup toasted pecans/walnuts
Apple Sage: 1 cup finely diced apple sautéed with onions & celery
Cheesy: 1 cup shredded cheddar or Gruyère
Vegetarian: plant-based sausage + vegetable broth
Spicy: spicy Italian sausage + red pepper flakes

Instructions

Step 1: Make the Gravy (Cool Completely)

Melt butter in a large skillet or Dutch oven over medium heat.
Cook sausage, breaking it up, until browned.
Sprinkle flour, stir for ~1 min to cook out raw taste.
Gradually whisk in cold milk, simmer until thickened.
Stir in green onions, cayenne, salt, pepper, and optional sherry/cream.
Transfer to a bowl to cool completely. Refrigerate if needed.

Step 2: Create the Stuffing Base

Preheat oven to 375°F (190°C).
Melt 6 tbsp butter in the skillet; sauté onion & celery until translucent (8–10 min).
Add poultry seasoning, pepper, and broth; bring to a gentle simmer, then remove from heat.

Step 3: Combine Stuffing Ingredients

In a large bowl, combine bread cubes and minced herbs.
Pour warm broth & vegetables over bread cubes; gently toss. Let sit 10 min to absorb.
Drizzle in beaten eggs and remaining 4 tbsp melted butter; fold gently until combined.

Step 4: Assemble Muffins

Grease two 12-cup muffin tins or line with parchment.
Spoon stuffing into each cup, pressing down. Make a well in the center.
Spoon 1–2 tbsp cooled gravy into each well. Top with more stuffing, sealing gravy inside.
Brush tops with melted butter.

Step 5: Bake

Bake 45–50 min until golden and firm. Toothpick should come out clean (avoid testing gravy center).

Step 6: Rest & Serve

Let muffins cool in the tin 15–20 min before removing.
Garnish with green onion tops or flaky salt. Serve alongside turkey, ham, or vegetarian mains.

Notes

Gravy consistency: Must be completely cooled before assembling. Warm gravy will leak.
Prevent sticking: Grease pans well; use parchment liners for easy removal.
Make-ahead: Assemble muffins 24 hrs ahead (cover & refrigerate) or prep components separately.
Freezer-friendly: Cool muffins completely, freeze single layer, then transfer to freezer bag. Reheat at 350°F until warm.