Sausage Cornbread Stuffing Muffins

🧂 Ingredients

• 1 Package Goodees Corn Free Bread Mix
• 8 oz Ground Sausage
• 1 cup Turkey Stock
• 2 Eggs
• ½ cup Diced Celery
• ½ cup Diced Onions
• ½ cup Fresh Cranberries
• ¼ cup Diced Carrots
• ½ tsp Real Salt
• ½ tsp Thyme
• ½ tsp White Pepper

Instructions

• 1 Following package instructions to prepare the goodees corn free bread mix. Let
  cool completely before cubing into bite size pieces. Let cubed cornbread sit out
  and dry out for at least an hour. Preferably overnight.
• 2 In a pan brown off sausage chopping up into small pieces. Once sausage is fully
  cooked set aside to cool
• 3 Sauté the carrots, onion and celery in the remaining sausage fat. Cook until
  softened then add in cranberries and seasoning.
• 4 Pour in the turkey stock and bring to a simmer then remove from heat and let
  cool for about 10-15 minutes.
• 5 Whisk 2 eggs and add them to the cubed cornbread along with the sausage and
  turkey broth mixture. Gently fold the ingredients so that the mixture is moist
  and fully incorporated. You want there to be big hunks of cornbread so don’t
  over mix.
• 6 Portion the stuffing into either a traditional muffin pan or paper muffin cups.
  Bake for 20-25 minutes at 350 until tops become golden brown
• 7 Let cool before removing from muffin pan. You can reheat by placing muffins on a
  sheet pan and bake for 10 minutes or microwaving for a minute or just until
  warm.

Nutrition Info