4 ounces sweet Italian turkey sausage, casings removed
3/4 cup diced onion
1/2 cup diced celery
1 tablespoon butter
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped celery leaves
2/3 cup unsalted chicken stock (such as Swanson)
3 tablespoons canola oil
2 large eggs, lightly beaten
1/4 teaspoon baking powder
2 (6.5-ounce) packages corn bread and muffin mix (such as Betty Crocker)
1/3 cup chopped pecans
How to Make It
Preheat oven to 400°.
Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 4 minutes, stirring to crumble. Add onion, celery, and butter to pan; sauté 5 minutes, stirring occasionally. Stir in sage, thyme, salt, and pepper; cook 1 minute. Stir in celery leaves.
Combine stock, oil, and eggs in a medium bowl, stirring with a whisk.
Combine baking powder and corn bread mix in a medium bowl. Add stock mixture and onion mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with chopped pecans. Bake at 400° for 12 minutes or until lightly browned.
Since I am about ready to make this for my 3rd Thanksgiving (I had 2 last year), I figured I should write a review. THESE ARE AMAZING!!! Stuffing is the one part of the meal I never seem to get right - it's usually too soggy or too dry. I was skeptical of these because they are muffins, but they taste so delicious no one cared! Plus, you could easily crumble them if you wanted them to look more traditional. These is now my go to stuffing recipe. I used regular sausage because I couldn't find turkey.
We had a small Thanksgiving this year with just 4 of us, I decided to make these instead of bread and stuffing. They were GREAT! I made a turkey soup with my leftover turkey and they were also a great side for the soup (and they freeze well, so I have some soup and muffins in the freezer for another dinner!) All around....great!