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Carla and Daphne's Corn Bread and Sausage Muffins

Thanksgiving Corn Bread and Sausage Muffins
Savory Corn Bread Muffins
skill level
Easy
time
30-60min
servings
12
cost
$
Contributed by :
These individual treats allow you to enjoy a savory muffin without going overboard
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ingredients
  • 4 cups prepared Cornbread (cut into 1-inch cubes)
  • 1/2 pounds crumbled Sweet Italian Sausage
  • 1/2 cup Scallions (thinly sliced)
  • 1 cup Celery Ribs (small diced)
  • 1 cup Red Onion (small diced)
  • 1/2 cup Red Pepper (small diced)
  • 1 cup Swanson's Chicken Broth
  • 1/4 cup Whole Milk
  • 1 large Egg (beaten)
  • 2 teaspoons fresh Sage (chopped)
  • 2 teaspoons Poultry Seasoning
  • 3 tablespoons Butter
  • Olive Oil
  • Salt and freshly cracked black pepper
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat the oven to 350 degrees F.
  • 2
    4 cups prepared Cornbread (cut into 1-inch cubes)
    Have the cornbread in a large mixing bowl.
  • 3
    2 tablespoons Olive Oil
    1/2 pounds crumbled Sweet Italian Sausage
    Heat a saute pan over medium-high heat. Add 2 tablespoons of olive oil to the pan and add the crumbled sausage. Once the sausage has browned, remove it with a slotted spoon to the bowl of cornbread.
  • 4
    3 tablespoons Butter
    1 cup Red Onion (small diced)
    1/2 cup Scallions (thinly sliced)
    1 cup Celery Ribs (small diced)
    1/2 cup Red Pepper (small diced)
    Salt and freshly cracked black pepper
    Add the butter to the pan and then toss in the onions, scallions, celery and red pepper. Season with salt and pepper. Saute until soft, about 5 minutes.
  • 5
    1 cup Swanson's Chicken Broth
    2 teaspoons Poultry Seasoning
    2 teaspoons fresh Sage (chopped)
    1/4 cup Whole Milk
    1 large Egg (beaten)
    Add the vegetables to the bowl. Then, add the chicken stock, the seasonings, milk, and egg. Mix lightly to combine.
  • 6
     
    Butter the muffin tins and then spoon the cornbread into them. Compress the muffins and then add more stuffing on top. Bake for 15-20 minutes or until just lightly browned. Let cool for 5 minutes before removing from tins.
 
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