Wow: Corn Bread Stuffing Muffins!

Oct 30, 2013

Credit Addison Berry/flickr creative commons

Great for Thanksgiving and eight other months of the year—Corn Bread Stuffing Muffins baked in a muffin tin. How about passing that around at your holiday table? I found this recipe in the November issue of Cooking Light magazine, and had to give it a whirl.

Sure enough, it's a winner with grownups and kids. Try these with chicken, turkey and pork, or serve them for Sunday breakfast. I passed a basket of them at Saturday lunch alongside a salad dressed with vinaigrette; the olive oil and balsamic were a great contrast to the corn-sausage mixture.

Sure you can make your own cornbread for this if you have the time, but we liked that the recipe includes cornbread muffin mix from the grocery store. I mean, can you go wrong with a muffin that includes turkey sausage, cornbread, onion, fresh sage, and chopped pecans? Heaven in the bread basket.

Serves 12

4 ounces sweet Italian turkey sausage, casings removed
¾ cup diced onion
½ cup diced celery
1 tablespoon butter
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
¼ teaspoon KOSHER salt (not table salt)
¼ teaspoon freshly ground black pepper
¼ cup chopped celery leaves
⅔ cup unsalted chicken stock
3 tablespoons canola oil 
2 large eggs, lightly beaten
¼ teaspoon baking powder
2 (6.5-ounce) packages corn bread and muffin mix
Cooking spray
⅓ cup chopped pecans


  1. Preheat oven to 400°.
  2. Heat a large non-stick skillet over medium-high heat. Add sausage to pan; sauté 4 minutes, stirring to crumble. Add onion, celery, and butter to pan; sauté 5 minutes, stirring occasionally. Stir in sage, thyme, salt, and pepper; cook 1 minute. Stir in celery leaves.
  3. Combine chicken stock, oil, and beaten eggs in a medium bowl, stirring with a whisk.
  4. In another medium bowl, combine baking powder and corn bread mix. Add stock mixture and onion mixture, stirring just until moist. Spray your muffin tin for 12 with cooking spray. Spoon batter into each cup, then sprinkle with chopped pecans.
  5. Bake at 400° for 12 minutes or until lightly browned. Special thanks to our colleagues at Cooking Light magazine.

Roasted Brussels Sprouts and Pears

When the shallots get crispy, it's done—the easiest brussels sprouts dish we've seen, and crazy delicious, says Food Schmooze production assistant Marian Roy: "How simple is this? Set your oven at 400°. Halve one package of Brussels sprouts; slice two pears; mince 2 or 3 cloves of garlic; chop up 2 or 3 shallots. Pour some olive oil in the bottom of a roasting pan, and toss in everything. Add a dash of salt and stir. Roast for about 30 minutes, or until the shallots are brown and crispy. And you can increase the ingredients depending on how many people you plan to serve."

Faith's Favorite Thanksgiving Wine:

Merry Edwards Pinot Noir (California)

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  • Chris Prosperi - senior contributor and chef/owner, Metro Bis, Simsbury