Cornbread Dressing Muffins
Thsese stuffin’ muffins are great to make for Thanksgiving.
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Ingredients
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- 2 packages Shawnee Mills Cornbread Mix
- 1 pound Greers Ranch House Sausage
- 1 large onion, diced
- 4 celery stalks, diced
- 3 cups soft bread crumbs (from a loaf of La Baguette French bread)
- 2 teaspoons dried rubbed sage
- 1/4 teaspoon pepper
- 2 large Hansens eggs, beaten
- 3 1/2 to 4 cups chicken broth
- Prepare Shawnee Mills Cornbread Mix according to package directions, making two pans of cornbread. Let cool, then in a large bowl, stir and tear the cornbread into crumbs.
- In a large sauce pan, cook sausage, onion, and celery over medium heat, stirring to break up sausage. Cook until sausage is browned, then drain.
- Combine cornbread crumbs, white bread crumbs, sausage mixture, sage, pepper, and eggs. Stir to combine. Add chicken broth, stirring until the mixture is uniformly wet but not soupy.
- Take mounds of dressing, either using your hands or a large ice cream scoop, making balls to fit into a greased standard 12-cup muffin pan. Each scoop should generously fit into the muffin cups.
- Bake at 350 degrees for 30 minutes. Remove from oven, and let sit in the pan for 10 minutes.
- Remove each muffin from pan, using a spoon or the tip of a knife to gently remove each. Let them cool on a cooling rack.