Vietnamese-inspired Ground Pork Noodle Bowl
15 MINS
4 servings
Stuffin’ Muffin with Sweet Italian Sausage
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Stuffin’ Muffin with Sweet Italian Sausage
70 MINS | 12 servings
Ingredients:
- 1 lb. Hatfield Recipe Essentials Sweet Italian Ground Sausage
- 1 pkg. (12 oz.) seasoned stuffing mix, like Pepperidge Farm Crushed or Cubed
- 4 Tbsp. butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups vegetable or chicken broth or water
- 1 Tbsp. olive oil
- 1 pkg. (8 – 10 oz.) baby portobello mushrooms, trimmed and chopped
- 1 shallot, diced
- ½ cup pecans, toasted and chopped
- ¼ cup grated Parmesan cheese
- ¼ cup chopped parsley
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. dried marjoram
- ¼ tsp. garlic powder
- ¼ tsp. poultry seasoning
- 2 eggs, beaten
Preparation:
- Prepare seasoned stuffing mix according to package directions using butter, onion and celery. Remove from heat; add broth and stuffing. Place in large bowl.
- In large skillet over medium heat, in hot olive oil, cook sausage meat, stirring frequently to break up sausage, until browned, about 8 to 10 minutes. With slotted spoon, remove sausage meat to bowl.
- Top drippings in skillet over medium heat, cook mushrooms and shallot, stirring frequently, 5 to 7 minutes or until tender. Add mushroom mixture to bowl with stuffing.
- Add pecans, cheese, parsley, salt, pepper, marjoram, garlic powder and poultry seasoning. Add eggs; stir to combine. Refrigerate mixture overnight.
- Preheat oven to 350F. Grease muffin pan. Note: mixture should be moist enough to hold together. If dry, add some broth.
- Use ½-cup measure to scoop stuffing; shape into balls and place in each muffin cup.
- Bake 20 to 30 minutes or until firm and golden brown.
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