100
      Sunday
      100 / 80
      Monday
      96 / 80
      Tuesday
      95 / 76

      MIO Cornbread Dressing Muffins

      Yields 18 standard-size muffins

      Two packages Shawnee Mills Cornbread Mix

      One pound JC Potter Sage Sausage

      One large onion, diced

      Four celery stalks, diced

      Three cups soft bread crumbs (from a loaf of French bread or similar white bread)

      Two teaspoons dried rubbed sage

      One-fourth teaspoon pepper

      Two large eggs, beaten

      Three and one-half to four cups chicken broth

      • Prepare Shawnee Mills Cornbread Mix according to package directions, making two pans of cornbread. Let cool, then in a large bowl, stir and tear the cornbread into crumbs.
      • In a large sauté pan, cook sausage, onion and celery over medium heat, stirring to break up sausage. Cook until sausage is browned, then drain.
      • Combine cornbread crumbs, white bread crumbs, sausage mixture, sage, pepper and eggs. Stir to combine. Add chicken broth, stirring until the mixture is uniformly wet but not soupy.
      • Take mounds of dressing, either using your hands or a large ice cream scoop, making balls to fit into a greased standard 12-cup muffin pan. Each scoop should generously fit into the muffin cups.
      • Bake at 350 degrees for 30 minutes. Remove from oven, and let sit in pan for 10 minutes.
      • Remove each muffin from pan, using a spoon or the tip of a knife to gently remove each. Let them cool on a cooling rack.
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