Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Adam Hickman
Recipe by Cooking Light November 2013

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Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

203 calories; fat 8.5g; saturated fat 1.5g; mono fat 4g; poly fat 1.8g; protein 5.5g; carbohydrates 24.7g; fiber 0.6g; cholesterol 40mg; iron 0.4mg; sodium 328mg; calcium 21mg.
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