Italian Sausage and Cranberry Stuffin’ Muffin’

Italian Sausage and Cranberry Stuffin’ Muffin’700x366
Thanksgiving is full of tradition and full of thanks (or least it should be). Actually giving thanks should be a year round 24/7 type of thing, huh? Oh well, this post isn’t about tradition really, it’s about thinking outside the turkey! They don’t call me the Muffin Man for nothing! I have turned the traditional stuffing recipe into a magical muffin masterpiece. All you have to do is hand each person a muffin and they can choose to stuff their turkey or enjoy it on the side, like a traditional muffin. Most of the ingredients are the same, sausage, vegetables, no cornbread as this is a Paleo stuffing recipe. I recommend a natural/organic pork sausage, organic vegetable ingredients, and of course, coconut flour for the ultimate gluten-free muffin. These require slightly longer baking than most of my muffin recipes, about 20 minutes.

Coconut Flour Thanksgiving Stuffing Muffin

Prep Time: 10 minutes Cook  Time: 20-22 minutes Serves: 12 muffins EATgredients: Dry:

  • ½ cup coconut flour
  • 1/8 cup potato starch
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. black pepper

Wet:

  • 3 eggs
  • 4 Tbsp. coconut oil, melted
  • 1 cup sweet potato, shredded
  • ½ cup red onion, diced
  • ½ cup orange bell pepper, diced
  • ½ cup red bell pepper, diced
  • ¼ cup green onion, diced
  • 1 Tbsp. parsley leaves
  • 1 Tbsp. honey

Other:

  • 1 lb. Italian sausage, chopped
  • 2 Tbsp. coconut oil
  • 1 cup cranberries

Steps to crEATe: 1.)    Heat oven to 350° and place 12 muffin papers in compartments. 2.)    In medium sauce pan, add 2 Tbsp. coconut oil and cook sausage on medium heat until no longer pink. 3.)    Shred, dice, and chop ingredients. Set aside. 4.)    Add dry ingredients in large mixing bowl. 5.)    In separate bowl whisk eggs.  Add to dry. Add remaining wet ingredients to dry ingredients and mix well until all dry ingredients are absorbed. 6.)    Fold in chopped sausage and cranberries. Mix very well. 7.)    Add equal amounts batter to muffin papers, bake for 20-22 minutes at 350°

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