MENU
component-ddb-728x90-v1-01-desktop

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.

Trending