Print

Savory Cornbread Sausage Stuffing Muffins

Savory cornbread sausage stuffing muffins - featured image
Print Recipe

Crispy on the outside, tender in the middle, these savory cornbread sausage stuffing muffins are the perfect Thanksgiving side dish. They free up oven space, are perfectly portioned, and packed with classic stuffing flavor.

Ingredients

Scale
  • 1 box (15-16 oz) cornbread mix (e.g., Jiffy)
  • 2 large eggs, lightly beaten (for cornbread)
  • 1/3 cup milk (whole milk preferred)
  • 1 tablespoon melted butter (for brushing tops)
  • 1 lb breakfast or bulk pork sausage (mild or hot)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2–3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup low-sodium chicken broth (plus more if needed)
  • 1 large egg, lightly beaten (for stuffing mixture)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. Cook sausage in a large skillet over medium-high heat, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the pan.
  3. Reduce heat to medium. Add 2 tablespoons butter to the pan. Add onion and celery; cook until soft and translucent (5-7 minutes). Add garlic and cook 1 minute more. Remove from heat.
  4. In a large bowl, combine cooked sausage and sautéed vegetables. Add sage, thyme, rosemary, and black pepper. Stir and let cool for 5 minutes.
  5. In a medium bowl, whisk together cornbread mix, 2 eggs, and milk until just combined (do not overmix).
  6. Pour cornbread batter over sausage mixture. Add chicken broth and remaining beaten egg. Gently fold until just combined. Mixture should be moist but not soupy; add more broth if needed.
  7. Divide mixture evenly among 12 muffin cups, mounding slightly.
  8. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in tin for 5 minutes. Run a knife around edges to loosen, then transfer to a cooling rack. Brush tops with melted butter. Garnish with parsley if desired.

Notes

For best texture, use full-fat cornbread mix and whole milk. Let sausage mixture cool before adding egg to avoid scrambling. For make-ahead: assemble mixture (without baking) up to 24 hours in advance, refrigerate, then bake as directed, adding 2-3 minutes to baking time. To freeze: cool completely, freeze in single layer, then transfer to freezer bag for up to 3 months. Reheat in oven at 350°F for 8-10 minutes or air fryer at 350°F for 4-5 minutes.

Nutrition

Keywords: stuffing muffins, cornbread stuffing, sausage stuffing, Thanksgiving side, easy stuffing recipe, savory muffins

Find it online: https://lucastable.com/savory-cornbread-sausage-stuffing-muffins-easy-thanksgiving-side/