Great for Thanksgiving and eight other months of the year—cornbread stuffing muffins baked in a muffin tin. How about passing that around at your holiday table? I found this recipe in an issue of Cooking Light magazine and had to give it a whirl.
Ingredients
- 4 ounces sweet Italian turkey sausage casings removed
- 3/4 cup 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 canola oil
- 2 eggs large, lightly beaten
- 1/4 teaspoon baking powder
- 2 6.5-ounce packages corn bread and muffin mix such as Betty Crocker
- cooking spray
- 1/3 cup pecans chopped
Servings:
Instructions
- Preheat oven to 400°.
- 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.
- Combine stock, oil, and eggs in a medium bowl, stirring with a whisk.
- 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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