Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
15 Mins
Total Time
30 Mins
Serves 12 (serving size: 1 muffin)

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

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

Step 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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Ratings & Reviews

Zil789's Review

November 26, 2014
Since I am about ready to make this for my 3rd Thanksgiving (I had 2 last year), I figured I should write a review. THESE ARE AMAZING!!! Stuffing is the one part of the meal I never seem to get right - it's usually too soggy or too dry. I was skeptical of these because they are muffins, but they taste so delicious no one cared! Plus, you could easily crumble them if you wanted them to look more traditional. These is now my go to stuffing recipe. I used regular sausage because I couldn't find turkey.

JennieBean's Review

January 27, 2014
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!

NC4408's Review

December 01, 2013
This is a great way to dress up plain cornbread, I made these for Thanksgiving and my family loved them. I couldn't find italian turkey sausage so I used pork and that worked out fine.