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Cornbread Sausage Stuffing Muffins
Cornbread Sausage Stuffing Muffins are a perfectly portioned side dish with tons of delicious flavors! Freshly baked cornbread, sweet Italian sausage, dried cranberries, walnuts, and apples are combined into muffins that bake up crispy on top and moist and tender inside.
Ingredients
3 8.5-ounce boxes of Jiffy corn muffin mix, or an equivalent amount of your favorite corn muffin or cornbread mix, or use one of our recipes. Once baked, you will need approximately ten cups of cooked cornbread
3 whole eggs for corn muffin mix
1 cup milk for corn muffin mix
1 tablespoon of extra virgin olive oil
2 tablespoons butter plus more to butter the muffin tins
1 1/2 cups onion, diced
1 1/2 cups celery, diced
1 teaspoon kosher salt
1 pound sweet Italian sausage, removed from casings
2 tablespoons fresh garlic, minced
3 tablespoons fresh rosemary, chopped fine
3 tablespoons fresh sage, chopped fine
1 quart stock or broth (turkey, chicken or vegetable), divided
3/4 cup walnuts, coarsely chopped
1 peeled and cored Granny Smith apple, diced small
1/2 cup dried cranberries
2 whole beaten eggs
Instructions
- Preheat oven to 400 degrees F. and place racks in upper and lower thirds of the oven.
- Follow box directions for the three boxes of corn muffin mix using three eggs and one cup of milk.
- Butter a 10.5×15.5-inch jelly roll pan (or equivalent sized pan) and spread batter to edges.
- Bake for 15-20 minutes or until cooked through and slightly browned. Remove pan from oven and reduce oven temperature to 275 degrees F.
- Once cornbread is cool enough to handle, cut into cubes and spread between two sheet pans and bake for 20 minutes, rotate half way through. Remove from oven and pour into a large mixing bowl.
- Increase oven temperature to 350 degrees F.
- While cornbread is baking, in a large skillet place oil and butter and over medium high heat, cook onions and celery for two minutes.
- Reduce to medium and add salt, sausage meat, garlic, rosemary and sage.
- Break up the meat and cook until no longer pink.
- Add half of the stock and scrape up any brown bits then pour over the corn bread cubes in the bowl.
- Add remaining stock, walnuts, apple pieces, cranberries and the two eggs and stir to combine. Do not over mix.
- Thoroughly butter the two muffin tins then spray the tops with pan spray.
- Using an ice cream scoop, divide the stuffing between the 24 buttered cups and bake for 20 minutes on the two racks. After 20 minutes, swap between the racks and rotate pans and bake for 20 minutes longer.*
- Serve immediately.
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Notes
*If you like crispy tops, place under the broiler until browned.
Find it online: https://www.afamilyfeast.com/cornbread-sausage-stuffing-muffins/
