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Mashed Potato Stuffing Muffins

Yields 24 stuffing muffins     adjust servings


  • 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



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.

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