Cornbread Stuffing Turkey Sausage Florentine Muffins

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Ingredients

  • 1 pound turkey sausage, cooked and crumbled
  • 2 sweet onions, medium size, diced and cooked
  • 1 pound spinach leaves, washed, dried and chopped
  • 1 each 28-ounce bag BEN’S ORIGINAL™ Classic Cornbread Stuffing
  • 6 cups 1% milk
  • 3 cups liquid eggs (1 dozen whole eggs)
  • 1/2 cup melted butter
  • 1/4 cup olive oil
  • 1-1/2 cups shredded Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese

Cornbread Stuffing Turkey Sausage Florentine Muffins

Makes: 58 (2-oz.) portions

Direction

Adjust and scale recipe as necessary.

  1. Heat a large sauté pan with a small amount of oil. Remove turkey sausage from casings and combine with diced onion in pan and cook until almost done. Add chopped spinach to pan to wilt and continue cooking until sausage is cooked through; drain excess oil.
  2. In a medium mixing bowl, add half the seasoning pouch from BEN’S ORIGINAL™ Classic Cornbread Stuffing to milk and stir until dispersed. Add eggs, melted butter and olive oil. Mix well.
  3. Add liquid mixture, cooked sausage mixture and cheese to dry BEN’S ORIGINAL™ Classic Cornbread Stuffing in a large mixing bowl. Stir together until mixed thoroughly.
  4. Scoop a 2-oz. portion of mixture into greased muffin pans or liners.
  5. Bake uncovered at 350ºF (about 325ºF in a convection oven) for 25–30 minutes.
  6. Allow muffins to rest to set before removing from pan. Muffins will firm up and become less moist as they stand.