Venison Stuffin’ Muffins | MeatEater Cook
For many years, I have spent Thanksgiving week hunting on a friend’s ranch and I always enjoy Thanksgiving dinner with his family after the morning hunt. Every year, Aunt Jan bakes her stuffing in...
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Ingredients
- 1 lb. Italian bread, diced and dried
- ½ cup butter, melted
- 1 medium yellow onion, small diced
- 2 cups celery, chopped in half moons
- ½ tbsp. fresh thyme, chopped fine
- ½ tbsp. fresh rosemary, chopped fine
- ½ tbsp. fresh sage, chopped fine
- ½ tsp. ground black pepper
- 1 lb. Italian venison sausage
- 2 ½ cups light broth
- 2 eggs
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