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Savory Sausage Cornbread Muffins: Easy Party Appetizer

Savory Sausage Cornbread Muffins - featured image
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These Savory Sausage and Cornbread Stuffing Muffins are a game-changing twist on traditional stuffing, baked in a muffin tin for perfectly crispy edges and pre-portioned servings. They’re portable, freezer-friendly, and packed with savory sausage, aromatic herbs, and tender cornbread.

Ingredients

Scale
  • 6 cups stale cornbread, crumbled or cubed
  • 1 pound breakfast sausage (bulk, not links)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3–4 stalks celery, diced
  • 3–4 cloves garlic, minced
  • 1 ½ to 2 cups low-sodium chicken or turkey broth
  • 2 large eggs
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and black pepper to taste
  • Optional: ½ cup dried cranberries
  • Optional: ½ cup chopped pecans

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter, non-stick spray, or oil.
  2. Cook the sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Transfer to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the butter to the pan with the reserved fat. Once melted, add the diced onion and celery. Cook, stirring occasionally, until softened and translucent (5-7 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  4. Combine dry ingredients: In a large mixing bowl, combine the crumbled cornbread, cooked sausage, and sautéed vegetables. Sprinkle with sage, thyme, salt, and pepper. Toss gently to coat.
  5. Mix wet ingredients: In a small bowl or liquid measuring cup, whisk together the eggs and 1 ½ cups of broth until fully combined.
  6. Combine wet and dry: Pour the egg mixture over the cornbread mixture. Fold gently with a spatula until evenly moistened. The mixture should be moist but not soupy. If dry, add the remaining ¼ to ½ cup of broth. Let rest for 5 minutes.
  7. Fill the muffin tin: Divide the mixture evenly among the 12 muffin cups, packing firmly but not too tightly. Mound slightly above the rim for a domed top.
  8. Bake: Place the muffin tin on the middle rack and bake for 20-25 minutes, until tops are deep golden brown and edges are crispy. Internal temperature should reach 165°F (74°C).
  9. Cool and release: Let cool in the pan for exactly 5 minutes. Run a thin knife around each muffin to loosen, then transfer to a cooling rack. Serve warm.

Notes

Use stale or dried cornbread to avoid sogginess. Do not overmix the batter. Let the mixture rest for 5 minutes before baking to allow absorption. For extra crispy tops, mound the filling above the rim. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: sausage cornbread muffins, stuffing muffins, Thanksgiving appetizer, party appetizer, cornbread stuffing, savory muffins, holiday side dish

Find it online: https://spoonmira.com/savory-sausage-cornbread-muffins-easy-party-appetizer/