Great for Thanksgiving and eight other months of the year—Corn Bread Stuffing Muffins baked in a muffin tin. How about passing that around at your holiday table? I found this recipe in the November issue of Cooking Light magazine, and had to give it a whirl.
Sure enough, it’s a winner with grownups and kids. Try these with chicken, turkey and pork, or serve them for Sunday breakfast. I passed a basket of them at Saturday lunch alongside a salad dressed with vinaigrette; the olive oil and balsamic were a great contrast to the corn-sausage mixture.
Sure you can make your own cornbread for this if you have the time, but we liked that the recipe includes cornbread muffin mix from the grocery store. I mean, can you go wrong with a muffin that includes turkey sausage, cornbread, onion, fresh sage, and chopped pecans? Heaven in the bread basket.