Jiffy Cornbread Stuffing Muffins
These cornbread stuffing muffins with Jiffy is the perfect side dish. They are crisp and toasty with moist flavorful inside, a real crowd pleaser. Perfect for Thanksgiving and Holiday dinners.
Servings: 12
Equipment
- Skillet
- Slotted Spoon or Heat Safe Spatula
- Mixing Bowl
- Muffin Tin
- Ice Cream Scoop
- Knife
- Cutting Board
Ingredients
- 2 Box Jiffy Cornbread Mix (Baked, Cooled and Cubed)
- 2 teaspoon Garlic, chopped
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 1 ½ cups Sausage, cooked and crumbled
- 2 ½ -3 cups Chicken Broth
- ½ cup Butter
- Dry Sage, Fresh Thyme and Parsley (To Taste) or Poultry Seasoning
- Salt and Pepper
Instructions
- Bake the jiffy corn muffin mixes as instructed on box. Cool and cube them up. It can be made up to 3 days in advance.
- Preheat oven to 375 degree Fahrenheit. Butter or spray a muffin pan.
- In skillet add butter and saute onion, garlic, celery. Add sausage, sage, thyme, parsley and pepper to taste.
- Add skillet meat and vegetable mixture to large bowl with jiffy cornbread cubes.
- Add broth and mix well. (About 2 ½-3 cups of broth, depending on the dryness of the cornbread). The mixture should be very moist.
- Portion the cornbread stuffing mixture using a ice cream scoop into the prepped muffin pan.
- Place into the oven and bake for 30-40 until golden brown.
- Fully cool in the muffin pan. Use a spoon to remove from the pan. Enjoy
Notes
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.