recipe goodness :: italian sausage & chard stuffin’ muffins

Italian Sausage & Chard Stuffin' Muffins

If you’re looking for another crowd-pleasing side to add to your holiday table, look no further. We made this recipe last year for Thanksgiving with my sister-in-law’s family. The addition of italian sausage, swiss chard and herbs brings a ton of great flavor to an otherwise very bready dish. What I love most about this recipe though, was how her family bakes this dish —  instead of just cooking in the cavity of a turkey or in a large casserole dish, her family puts stuffing in muffin tins — hence stuffin’ muffins!. Everyone always loves the crispy pieces from the corners of traditionally prepared stuffing, so to make sure everyone gets some crispy bites the stuffing is divided into muffin pans, also providing for the perfect individual serving sizes — how brilliant is that!

Italian Sausage & Chard Stuffin’ Muffins

Serves 16 | Prep Time: 30-45 mins. | Cook Time: 30 mins.

3/4 loaf french bread
1 1/2 cups nonfat milk
2 lbs Italian sausages
1 cup chopped fat-leaf parsley
1 garlic clover, minced or pressed
1 medium onion, chopped
1/2 cup finely chopped celery
1 1/2 lbs green swiss chard, stem ends trimmed, coarsely chopped
1 1/2 cups freshly shredded parmesan cheese
1 1/2 tsp dried basil
1/4 tsp dried rubbed sage
1/4 tsp dried rosemary
salt

Cut bread into 1/2-in slices. Place slices in a large bowl and add milk. Mix gently with a wooden spoon to saturate with milk and let stand about 30 mins. Stir occasionally.

Meanwhile, place a 6-8 QT. pot over high heat. Squeeze the sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned 10-15 mins; discard fat. Add parsley, garlic, onion and celery. Cook, stirring often, until vegetables are lightly browned 5-8 mins. Add chard and 1/2 cup water and cook, stirring often, until chard is wilted, about 5 mins.

With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage and rosemary. Season mixture with salt to taste.

Preheat oven to 350°. Spoon stuffing into a non-stick or well-greased muffin tins. Bake until hot or lightly browned, at least 30 mins.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole or muffin tins, cover and chill. Allow about 1 hour to bake.

Set Your Holiday Table:
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Cinnamon Sugar & Dark Cocoa Almonds
Rosemary, Truffle and Parmesan Chips or Fries
Best Butternut Squash and Green Apple Soup
Flaky Cheese Straws, As Easy As Being Barefoot
Roasted Cauliflower with Gremolata Breadcrumbs
Perfect Pear Cranberry Pie