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Corn Bread Stuffing Muffins

Here's how you make Corn Bread Stuffing Muffins
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  • Servings: 12
  • Prep: 10m
  • Cook: 25m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 4 ounces Italian sausage (casings removed, sweet sausage)
  • 3/4 cup yellow onion, diced
  • 1/2 cup celery, diced
  • 1 tablespoon butter
  • 1 tablespoon fresh sage, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup celery leaves, chopped
  • 2/3 cup chicken stock (unsalted)
  • 3 tablespoons oil (canola oil)
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon baking powder
  • 2 package (6.5 ounce) cornbread and muffin mix (like Betty Crocker or Martha White)
  • 1/3 cup pecans, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400 degrees.

  • Step 2: Heat a large nonstick skillet over medium-high heat. Add sausage to the pan and saute for 4 minutes, stirring to crumble. Add the onion, celery and butter to the pan. Saute 5 minutes, stirring occasionally. Add the sage, thyme, salt and papper. Saute 1 minute more. Stir in the celery leaves.

  • Step 3: Combine the stock, oil, and eggs in a medium bowl. Stir with a whisk.

  • Step 4: Combine the 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.

Tips & Variations

Don't forget the following tips and variations.
  • Cooking spray

We hope you enjoy this recipe!

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