Easy sausage stuffing muffins side dish using Jiffy Cornbread Mix. This “stuffin” dressing is a southern staple for Thanksgiving or Christmas dinner and also the perfect make-ahead recipe.
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Dressing vs Stuffing
When it comes to the side dish dressing or stuffing, depends on where you are from. Typically, stuffing is used mostly in the northern or western part of the United States and dressing is used in the southern part. Whether you are eating dressing or stuffing both are equally delicious.
How to Make Homemade Jiffy Cornbread Stuffing?
Follow the baking directions of the Jiffy Cornbread Mix as it’s directed on the box, cool, and cut into cubes. No toasting required. Add the flavorful sausage vegetable filling, stock or broth, and then bake. You can bake it in a casserole dish or a muffin pan to make easy to serve cornbread “stuffins”.
You can also bake the cornbread up to 3 days ahead of time. Make ahead the full recipe up to two days ahead of time and bake the day of.
Serving Cornbread Stuffing Muffins or “Stuffins”
Individual single serve cups of stuffing muffins are perfect to serve at Thanksgiving or Holiday parties. They have a crisp and toasty edge and soft moist flavorful inside, a real crowd pleaser.
Baking them in muffin liners will make it easy to remove the stuffing bites. They are fun to eat and kid friendly. Just peel the liner from the moist stuffing and enjoy.
Jiffy Cornbread Mix- I used one box of the mix, but this recipe can be easily doubled.
Sausage- Precooked Italian sausage crumble or breakfast sausage.
Butter- Salted or Unsalted.
Garlic- Fresh is best, but prepared will save you time.
Onion- Fresh chopped to your preference. I like mine finely diced.
Celery- Fresh and finely chopped.
Aeromatics- Fresh parsely, thyme, and sage.
Step by Step Photos
- In skillet saute butter, onion, garlic, and celery until softened. Add fully cooked sausage and cook for a few minutes on medium heat.
2. Add aeromatics, parsley, thyme, and sage. Mix well.
3. In mixing bowl add cubed cornbread and sausage filling.
4. Add the stock or broth and mix well.
5. In a greased muffin pan or use a cupcake liner, portion the cornbread mixture with an ice cream scoop. Bake at 375 degrees farenheit for 30-40 or until golden brown.
6. Remove from oven and cool. Enjoy.
Sausage Cornbread Stuffing Muffins
- Slotted Spoon or Heat Safe Spatula
- Mixing Bowl
- Muffin Tin
- Ice Cream Scoop
- Cutting Board
- 1 Box Jiffy Cornbread Mix (Baked, Cooled and Cubed)
- 1 teaspoon Garlic, chopped
- ½ cup Onion, chopped
- ½ cup Celery, chopped
- ¾ cup Sausage, cooked and crumbled
- 1 ½ cup Broth
- 4 tablespoon Butter
- Dry Sage, Fresh Thyme and Parsley (To Taste)
- Salt and Pepper
- Bake one box of Jiffy Cornbread Mix as instructed on box. Cool and cube, can be made a few days before.
- In skillet add butter and saute onion, garlic, celery, sausage, sage, thyme, parsley and salt and pepper to taste.
- Add skillet mixture to large bowl with jiffy cornbread cubes.
- Add broth and mix well.
- Portion cornbread stuffing mixture in greased muffin tin.
- Bake at 375 degree Fahrenheit for 30-40 until golden brown and the texture you would like.
- Cool and use a spoon to remove from muffin tin.
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