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!
Corn Bread Stuffing Muffins
Photo: Johnny Miller; Styling: Sarah Smart
More From Cooking Light
Total: 30 Minutes
Amount per serving
- Calories: 203
- Fat: 8.5g
- Saturated fat: 1.5g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.8g
- Protein: 5.5g
- Carbohydrate: 24.7g
- Fiber: 0.6g
- Cholesterol: 40mg
- Iron: 0.4mg
- Sodium: 328mg
- Calcium: 21mg
- 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
- 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.
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