If you are looking to impress your guests this Thanksgiving, then you have to make these absolutely delicious single-serving mashed potato stuffing muffins that are loaded with herbs and sausage. 

If you are looking to impress your guests this Thanksgiving, then you have to make these absolutely delicious single-serving mashed potato stuffing muffins that are loaded with herbs and sausage. 

I don’t know about you, but I am always up for changing up classics or doing something a little out of the norm for the holidays.  I mean after all I’ve pretty much been eating the exact same thing my entire life so it’s nice to have some fun on these special occasions. 

This mashed potato stuffing recipe is really tasty and will definitely make you forget all about the old classic stuffing.  While I made these into single-serving little stuffing muffins you can absolutely bake it and serve it together in a casserole dish or you can stuff a turkey with it as well, no issues.  

A New Take on an Old Favorite

One of my favorite parts about this recipe is that while things are cooking you can be prepping or cooking other ingredients so that it all comes together at the same time.  As a chef, there is nothing more beautiful than making recipes that come together at the perfect time, and this is one of those that flows amazingly.  To start off simply peel and roughly chop some potatoes and get them boiling in some water.

While the potatoes are cooking, you can make other parts of the stuffing like cooking off some sausage, onions and celery.  I usually like to precook the sausage to make sure they are in small bite-size pieces and the absolute best way to guarantee this is by using the GoodCook meat chopper.  This is probably one of my new favorite gadgets since we are huge taco fans in our family.  It seamlessly breaks up the meat so that it can be cooked on all sides while making perfect bite-size pieces.

If you are looking to impress your guests this Thanksgiving, then you have to make these absolutely delicious single-serving mashed potato stuffing muffins that are loaded with herbs and sausage. 

I next like to set the sausage to the side and simply sweet the onions and celery with herbs until they are tender.  After the veggies are good, it’s usually about the same time the potatoes are finished so now it’s time to mash!  I like chunks in my mashed potatoes, so nothing is better than using the GoodCook hand masher.  It’s got a joystick handle, it’s easy to use and mashes them to the exact consistency I want.  

From there add the cooked sausage and veggies to the mashed potatoes along with some seasonings, eggs and breadcrumbs and mix it completely together.  The breadcrumbs help to give it some texture while the eggs help hold everything together while baking it.  The GoodCook Smart Scoop makes filling the individual cups of the baking pan quick and easy. Once your pan is filled they are ready for the oven where they’ll bake for 20-25 minutes until golden brown. I love the idea of making little single servings out of this stuffing so the GoodCook cupcake carrier with the baking pan is perfect to make these and head out the door to your holiday destination.  

If you love changing up the same old holiday recipes then you have to try this mashed potato stuffing recipe!

If you are looking to impress your guests this Thanksgiving, then you have to make these absolutely delicious single-serving mashed potato stuffing muffins that are loaded with herbs and sausage. 

Craving more from Chef Billy Parisi

Try this other recipe favorites:

2 reviews

Mashed Potato Stuffing Muffins

Yields 24 stuffing muffins     adjust servings


Ingredients

  • 3 pounds peeled and roughly chopped russet potatoes
  • 1 1/2 pounds loose pork sausage
  • 1 peeled finely diced yellow onion
  • 4 finely diced stalks of celery
  • 1 1/2 tablespoons ground sage
  • 1 1/2 tablespoons ground thyme
  • 1 stick unsalted butter
  • 3/4 cups breadcrumbs
  • 3 tablespoons all-purpose flour
  • 2 whisked eggs
  • salt and pepper to taste

Instructions

Procedures:

Add the potatoes to a large pot of water and cook over medium heat until tender, about 20 minutes.
In the meantime add the sausage to a large frying pan over medium-high heat and break up using the GoodCook meat chopper and cook until no pink is visible. Set the sausage to the side.
Add the onions and celery to the pan and cook over medium heat for 5 to 6 minutes, do not caramelize.
Stir in the sage, thyme and cooked sausage until combined. Set aside.
Drain the potatoes and add to a large bowl with butter and mash until smooth with some chunks.
Fold in the cooked sausage and vegetables, breadcrumbs, flour and eggs until combined.
Scoop individual portions into 2 muffin trays. Drizzle on optional melted butter and bake at 400° for 20 to 25 minutes.
Serve!

Facebooktwittergoogle_plusmail
Posted in Side Dishes, Ambassadors, Chef Billy Parisi, Recipes, Dinner, Holiday by Goodcook staff |
Comment