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Savory Cornbread Sausage Stuffing Muffins

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These Savory Cornbread Sausage Stuffing Muffins are a game-changer for holiday meals, potlucks, and cozy weeknight dinners. Each muffin is a perfect serving with crispy edges all around, combining sweet cornbread and savory sausage for an irresistible comfort food.

Ingredients

Scale
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1 large egg (room temperature)
  • 1/3 cup milk (whole milk preferred, but 2% or plant-based works)
  • 1 lb ground pork sausage (breakfast or Italian)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 4 cups stale bread cubes (day-old French or sourdough)
  • 1 cup chicken broth (low-sodium preferred)
  • 1 large egg, beaten
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust based on sausage saltiness)
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted (for greasing muffin tin)

Instructions

  1. Preheat the oven to 375°F (190°C). Generously butter a 12-cup muffin tin with the melted butter.
  2. In a medium bowl, whisk together the cornbread mix, 1 egg, and milk until just combined. Do not overmix; a few lumps are fine. Set aside.
  3. In a large skillet over medium-high heat, cook the ground sausage, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pan.
  4. In the same skillet with the reserved drippings, add the diced onion and celery. Cook over medium heat until softened (about 5 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.
  5. In a large bowl, combine the stale bread cubes, cooked sausage, sautéed vegetables, dried sage, dried thyme, salt, and pepper. Toss to distribute evenly.
  6. Pour the chicken broth over the bread mixture and toss gently. Let it sit for 2-3 minutes so the bread can absorb the liquid. Then add the beaten egg and toss again. The mixture should be moist but not soggy; if dry, add another tablespoon of broth.
  7. Spoon about 2 tablespoons of cornbread batter into the bottom of each greased muffin cup. Divide the stuffing mixture evenly among the 12 cups, pressing down gently. Top each with another tablespoon of cornbread batter, spreading to cover the stuffing as much as possible (some peeking through is fine).
  8. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the cornbread portion comes out clean. The edges should be crispy and dark golden.
  9. Let the muffins cool in the pan for 5 minutes. Run a knife around the edges and gently lift them out. Serve warm.

Notes

For best results, use stale bread; if only fresh bread is available, cube and toast at 300°F for 10 minutes. Do not overmix the cornbread batter. Let the stuffing mixture rest after adding broth for even absorption. Grease the muffin tin generously with melted butter for crispy edges. Let muffins cool in the pan for 5 minutes before removing. These muffins taste even better the next day and freeze well.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, stuffing muffins, Thanksgiving side, holiday side dish, easy stuffing recipe

Find it online: https://zoeplate.com/savory-cornbread-sausage-stuffing-muffins-easy-recipe/