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Cozy Cornbread Stuffing Muffins with Sausage

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These savory cornbread muffins are packed with sausage, herbs, and all the cozy flavors of traditional stuffing, but in a perfect, portable, single-serving form. They bake in half the time of traditional stuffing and freeze beautifully, making them ideal for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind, such as Bob’s Red Mill)
  • 1 cup all-purpose flour (spooned and leveled; use gluten-free 1:1 blend if needed)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon dried sage (rubbed sage preferred)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)
  • 1/4 teaspoon dried rosemary (crushed)
  • 1 pound ground pork sausage (mild or breakfast-style, such as Jimmy Dean)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 large eggs, lightly beaten (room temperature)
  • 4 tablespoons unsalted butter, melted (plus extra for greasing)
  • 1/4 cup fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter or non-stick spray.
  2. Cook the sausage and aromatics: In a large skillet over medium-high heat, cook the ground sausage, breaking it apart, for 5-7 minutes until browned. Add the diced onion and celery; reduce heat to medium and cook for 5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, dried sage, dried thyme, and crushed rosemary.
  4. Combine the wet ingredients: In a medium bowl, whisk together the chicken broth, beaten eggs, and melted butter until smooth.
  5. Bring it all together: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until just combined (a few lumps are okay). Gently fold in the cooked sausage mixture and fresh parsley (if using). The batter will be thick, like a wet dough.
  6. Fill the muffin cups: Divide the batter evenly among the 12 prepared muffin cups (cups will be quite full). Use a 1/3-cup measuring cup or large cookie scoop for even portions.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool and release: Let the muffins cool in the tin for 5 minutes. Run a butter knife around the edges to loosen, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For best texture, let the batter rest for 10 minutes before baking to allow cornmeal to absorb liquid. Muffins can be made up to 2 days ahead and stored in the refrigerator; reheat in a 350°F oven for 10 minutes. They freeze well for up to 3 months. For a vegetarian version, replace sausage with 8 oz finely chopped mushrooms sautéed with soy sauce and use vegetable broth.

Nutrition

Keywords: cornbread stuffing muffins, sausage stuffing muffins, Thanksgiving side dish, fall recipe, portable stuffing, easy stuffing muffins

Find it online: https://perkypan.com/cozy-cornbread-stuffing-muffins-with-sausage-easy-recipe/