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Photo: Johnny Miller; Styling: Sarah Smart

Corn Bread Stuffing Muffins

Here is a great shortcut to this favorite Thanksgiving side dish. It just may convince you to make stuffing more than once a year.

Cooking Light NOVEMBER 2013

  • Yield: Serves 12 (serving size: 1 muffin)
  • Hands-on:15 Minutes
  • Total:30 Minutes


  • 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.

Nutritional Information

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

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Corn Bread Stuffing Muffins recipe