Corn Bread Stuffing Muffins

Photo: Johnny Miller; Styling: Sarah Smart
Here is a great shortcut to this favorite Thanksgiving side dish. It just may convince you to make stuffing more than once a year.

Yield:

Serves 12 (serving size: 1 muffin)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 203
Fat 8.5 g
Satfat 1.5 g
Monofat 4 g
Polyfat 1.8 g
Protein 5.5 g
Carbohydrate 24.7 g
Fiber 0.6 g
Cholesterol 40 mg
Iron 0.4 mg
Sodium 328 mg
Calcium 21 mg

Ingredients

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)
Cooking spray
1/3 cup chopped pecans

Preparation

1. Preheat oven to 400°.

2. 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.

3. Combine stock, oil, and eggs in a medium bowl, stirring with a whisk.

4. 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.

Note:

Adam Hickman,

November 2013