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Peace. Love. Ranch.

Hidden Valley Stuffing Muffins

  • Prep Time 20 min
  • Cook Time 20 min
  • Servings 8
  • Print print Print

Ingredients (15)

For safe meat preparation, reference the USDA website.

Steps (5)

  1. 1
    Preheat oven to 350ºF. In a large sautè pan heat the olive oil over medium-high heat and cook the sausage. Once fat has rendered and the meat has crisped, remove with a slotted spoon to a large bowl. Add the bread to the bowl and toss.
  2. 2
    Drain the fat but do not wipe clean. Add butter to the pan, and once melted, add the carrot, celery onion, and mushrooms. Season with salt and sautè; until softened, about 5 minutes. Transfer to the bowl with the sausage and bread.
  3. 3
    Add the chicken stock, milk, eggs, parsley, Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix, and a large pinch of salt and pepper. Toss everything to combine.
  4. 4
    Lightly spray the muffin tins with nonstick cooking spray. Spoon half of the mixture into the muffin tins and then press to compress the mixture into the tins. Top with the remaining mixture. Cover lightly with aluminum foil.
  5. 5
    Bake for 10 minutes, covered, and then remove the aluminum foil. Cook an additional 5 to 10 minutes, until lightly browned and crisped on top. Cool slightly before serving.

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20 Reviews

4.4

recommend 90% would recommend this recipe

Rated 5 out of 5 by from Great muffins I wasn't sure I'd like these but they turned out being delicious! Quick & easy to make, even the Grands loved them.
Date published: 2022-07-28
Rated 4 out of 5 by from Altered with Plant based ingredents Vegetetarian family but the recipie looked interesting and ymmmy so my son and I sat down with my husband and altered the recipie to fit a plant based lifestyle. Taking out all products that contained meat and replaced with their counter parts and used veggie broth instead of chicken broth. Was well loved and will say if make, make extra. They are one of the first things to go on the table and my family is planning to make the plant based version around the holidays.
Date published: 2022-07-11
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