Italian Sausage, Fennel and Pear Stuffing Muffins

October 22, 2013

Skip actually stuffing the turkey this Thanksgiving and go for a basket of italian sausage, fennel and pear stuffing muffins. These little treats are spicy, sweet and perfect for any time of day. This stuffing muffin recipe uses all the classic elements of a traditional stuffing, plus a few eggs to keep it all together.
So try saying "stuffing muffin" ten times fast! Or just make these crumbly morsels designed by Adrianna of A Cozy Kitchen.

Italian Sausage, Fennel and Pear Stuffing Muffins

7 1/2 cups (about 1 loaf) of white bread,  cut into 1/2-inch x 1/2-inch cubes
1/2 pound spicy Italian sausage, removed from casing
Olive oil
1/2 cup yellow onion (about 1/2 yellow onion), diced
1 small fennel bulb, trimmed and diced
2 celery stalks, thinly sliced
1 leak, cleaned and thinly sliced
1 1/2 firm pears (Bosc or Bartlett), diced
5 large fresh sage leaves, chopped
1 1/2 teaspoon fresh thyme (about 3 sprigs)
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons fine-grain sea salt* (See note below about salt)
1 1/4 cup low-sodium chicken stock
2 large eggs, beaten

For full recipe instructions, click here to view Adrianna's post on the Etsy blog.

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