GROUND PORK AND MUSHROOM STUFFIN’ MUFFINS

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70 MINS

12 servings

GROUND PORK AND MUSHROOM STUFFIN’ MUFFINS

70 MINS | 12 servings

Ingredients:

1 lb. Hatfield Recipe Essentials Sweet Italian Ground Sausage or Blended Ground Pork with Mushroom
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.