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Stuffing Muffins

Stuffing Muffins

Prep Time: 20 Minutes Cook Time: 60 Minutes Total Time: 80 Minutes Serving Size: 10


  • 1 lb Farm Promise® Ground Pork
  • 1 12-14oz bag seasoned stuffing mix, cooked
  • 2 cups vegetable or chicken broth
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 shallot, diced
  • 8 oz baby portobello mushrooms, chopped
  • ½ cup walnuts or pecans, chopped
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp poultry seasoning
  • ½ tsp marjoram
  • ¼ cup grated cheese
  • ¼ cup parsley, chopped
  • 2 eggs


  1. Heat oil in a large sauté pan over medium heat. Add sausage and cook for 7–9 minutes, or until cooked through and center is no longer pink. Remove sausage from pan.
  2. Sauté shallot in sausage juices until shallots are translucent. Remove from pan.
  3. Sauté mushrooms in sausage-shallot juices.
  4. In another sauté pan, toast nuts lightly over medium low heat.
  5. Mix cooked, cooled stuffing mix with sausage, seasonings, shallots, mushrooms, and nuts. Add cheese, eggs and parsley.
  6. Refrigerate overnight.
  7. Mixture should be a little moist. If it’s too dry, add some broth. If it’s too wet, add more stuffing.
  8. Use a ½-cup measure to scoop stuffing into balls. Mound balls into greased or lined cupcake pans.
  9. Bake at 350ºF for 20–30 minutes, or until tops of stuffing muffins are golden brown.

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