Cornbread Stuffing Cups
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- 1 pinch(s) love
- 1 (8.5-ounce) package cornbread mix, prepared according to package directions, then cooled
- 5 tablespoons butter, divided
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 small apple, peeled and chopped
- salt and pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 6 ounces (2 links) spicy chicken or turkey sausage
- 1 cup chicken broth
- Preheat oven to 325°F. Butter 2 baking sheets. Cut prepared cornbread into 1/2-¬inch cubes, then spread out on baking sheets and bake for 10-12 minutes, or until cubes are golden brown and toasted, mixing halfway through. Set baking sheets aside to cool slightly. Increase oven heat to 375°F.
- Melt 4 tablespoons butter in large skillet over medium-high heat. Add onions, celery and apple. Season with salt, pepper, parsley and thyme, then sauté until mixture is tender, about 5-6 minutes. Remove sausages from casings, add to skillet and sauté until no longer pink, breaking apart as they cook.
- Transfer sausage mixture to large bowl, then add toasted cornbread cubes and enough chicken broth to moisten cornbread, but not make it soggy, up to 1 cup. Liberally butter cups of muffin tin. Mound stuffing into cups, pressing to pack. Bake for 10-13 minutes, or until golden brown on top. Let cool 10 minutes in muffin tin, then run a sharp knife around the outside and pop out stuffing cups.
This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.
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Cornbread Stuffing Cups Recipe at a Glance
- COURSE: Appetizers