Sausage Cornbread Stuffing Muffins
Moist cornbread sausage stuffing is made right in a muffin pan. Stuffin Muffins, easy to make and serve.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: American
Servings: 6
- 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.
Tip #1 - Use an ice cream scoop to easily portion and form your stuffing muffins.
Tip #2 - Wait till your muffins are fully cooled to remove them easily from your muffin tin.