Gravy-Stuffed Stuffing Muffins

Prepare the Gravy: In a saucepan over medium-high heat, melt 3 tablespoons of butter. Add the sausage, breaking it apart with a spoon, and cook until browned and crumbly (5-7 minutes).

Whisk in the flour and cook for 2 minutes, creating a roux. Stir in the green onions and cook until fragrant (about 1 minute).

Gradually pour in the cold milk, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce heat and simmer until thickened, stirring often.

Stir in cayenne pepper, salt, and pepper. Cook for 1 minute more, then remove from heat.

Transfer the gravy to a bowl and let it cool to room temperature (15-20 minutes). Cover and refrigerate until thoroughly chilled and thickened (at least 2 hours).

Prepare the Muffins: Position a baking pan on the lowest oven rack. Preheat the oven to 400°F (200°C). Generously butter a 12-cup muffin tin with 1 tablespoon of butter.

In a saucepan over medium-high heat, melt 4 tablespoons of butter. Add the diced onion and celery and cook until the onion is translucent (4-5 minutes).

Stir in poultry seasoning, salt, and pepper. Cook for 1 minute.

Add the chicken broth and bring to a boil.

Meanwhile, in a large bowl, combine the bread cubes, parsley, sage, and thyme.

Pour the boiling broth mixture over the bread mixture and stir to combine. Mix in the beaten eggs.

Fill each muffin cup to the top with the stuffing mixture, then divide any remaining stuffing evenly among the muffins, piling it high.

Using a wet finger, create a deep well in the center of each muffin, stopping about 1 inch from the bottom.

Spoon approximately 2 tablespoons of chilled gravy into each well.

Dampen your hands and gently mold the stuffing over the gravy, covering it completely.

Brush the tops of the muffins generously with melted butter.

Bake on the middle rack of the preheated oven until the muffins are firm and golden brown (about 20 minutes).

Let the muffins cool in the pan for 5-10 minutes before carefully removing and serving.