Cornbread Stuffing Muffins! · Faith Middleton's Food Schmooze
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?
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Cooking tools:
- Muffin tin
- Nonstick skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
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)
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