Cranberry, Sausage and Cornbread Stuffing Muffins

SERVINGS

12-15

PREP TIME

20 min

TOTAL TIME

40 min

GLUTEN FREE

NO



Looking to retire your go-to stuffing recipe? Your family will love these stuffing muffins that are bursting with tart cranberries and Jones sausage. 


 Enjoy these main ingredient substitutions:

ingredients
5 cups cornbread, cut into 1-inch cubes
16 ounces (1 lb) Jones Dairy Farm All Natural Pork Sausage Roll  
1/4 cup butter, melted
1 sweet yellow onion, diced 
1/2 cup celery, diced (optional)
1/2 cup carrots, shredded
1 (5 oz) package dried cranberries
1/2 cup celery leaves, diced 
1 cup pecans, chopped and toasted
2 cups low-sodium chicken stock
2 large eggs, slightly beaten
1/2 teaspoon ground sage or 2 teaspoons fresh sage, finely chopped
2 teaspoons poultry seasoning
1 teaspoon kosher salt
1 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 350˚F.  Spray muffin tin with cooking spray. Place cornbread cubes on baking sheet; bake 5 minutes. Remove from oven and set aside. 

Brown and crumble sausage in large skillet. Once cooked, transfer sausage to paper towel-lined plate. Place butter and diced onion in skillet and cook over medium heat until translucent.  Keep temperature low enough not to burn butter.

In large bowl, combine all ingredients and mix gently until well incorporated.

Using large scoop, overfill each muffin cup with stuffing mixture and gently press down.

Place in oven and bake 20-22 minutes until gently browned. Cool in tins on cooling racks for 5 minutes, then transfer muffins from tins to cooling rack.  

Serve immediately or freeze cooled muffins in freezer bags for future use.  

*Note – To use frozen muffins, remove from freezer and place in refrigerator to thaw overnight.  Place muffins on sprayed baking sheet, cover loosely with foil and reheat for 8-10 minutes.

Ingredients

Directions

5 cups cornbread, cut into 1-inch cubes
16 ounces (1 lb) Jones Dairy Farm All Natural Pork Sausage Roll  
1/4 cup butter, melted
1 sweet yellow onion, diced 
1/2 cup celery, diced (optional)
1/2 cup carrots, shredded
1 (5 oz) package dried cranberries
1/2 cup celery leaves, diced 
1 cup pecans, chopped and toasted
2 cups low-sodium chicken stock
2 large eggs, slightly beaten
1/2 teaspoon ground sage or 2 teaspoons fresh sage, finely chopped
2 teaspoons poultry seasoning
1 teaspoon kosher salt
1 teaspoon ground black pepper
Preheat oven to 350˚F.  Spray muffin tin with cooking spray. Place cornbread cubes on baking sheet; bake 5 minutes. Remove from oven and set aside. 

Brown and crumble sausage in large skillet. Once cooked, transfer sausage to paper towel-lined plate. Place butter and diced onion in skillet and cook over medium heat until translucent.  Keep temperature low enough not to burn butter.

In large bowl, combine all ingredients and mix gently until well incorporated.

Using large scoop, overfill each muffin cup with stuffing mixture and gently press down.

Place in oven and bake 20-22 minutes until gently browned. Cool in tins on cooling racks for 5 minutes, then transfer muffins from tins to cooling rack.  

Serve immediately or freeze cooled muffins in freezer bags for future use.  

*Note – To use frozen muffins, remove from freezer and place in refrigerator to thaw overnight.  Place muffins on sprayed baking sheet, cover loosely with foil and reheat for 8-10 minutes.