Stuffin Muffin Recipe


  • 1 package sausage
  • 10 saved-up ends from loaves of bread
  • 1 cup celery, sliced
  • 1 1/2 pre-julienne cut carrots
  • 1 onion, chopped into small pieces
  • Mushrooms, sliced and browned
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 tbs of olive oil
  • 1/4 cup parsley
  • 2 tbs italian seasoning
  • 1 cup chicken broth


  1. Break bread into bite-sized pieces and put in large bowl.
  2. Cook sausage and break into small crumb-like pieces. Add to bread mixture.
  3. Cook mushrooms in a few tablespoons of olive oil (Tip: Don’t crowd the shrooms or they won’t brown). Add to bread mix.
  4. Saute celery, carrots in oil olive until just done. Add to bread mix.
  5. Add garlic, parsley, Italian seasoning to liking.
  6. Beat eggs with 1 cup of chicken broth. Sprinkle on bread mixture, tossing as you go until moist enough to hold shape.
  7. Toss mixture thoroughly.
  8. Take handfuls and make medium-sized balls. Squeeze to secure shape.
  9. Place in muffin tin. Bake for 30 minutes, or until its as brown and crispy as you like!

Proudly powered by WordPress Theme: Adventure Journal by Contexture International.