Recipe by Ruby15
"GOOD MORNING AMERICA" TOP STUFFINGS . . . .Rose Anne Belluso from Flemington, N.J., entered her sister Maria Vitale's recipe : This is my sister Maria's adaptation of our traditional family recipe. This stuffing is so good that we think the turkey should be the side dish and the stuffing the main event. It is the perfect combination of sweet and savory, moist and crunchy. Sometimes Maria puts the stuffing in muffin tins and we each get our own "indi" crispy on the outside, moist on the inside stuffing muffin. Sending this in will be a total surprise to my sister who would never have the notion to send it herself.
Top Review by LANA
These little muffins are the best. The apples and dried cranberries really made the flavor. Also, they were fun to snack on later because you could just pick them up and eat them like a muffin. Really good!!!!
- 16 ounces pepperidge farm cornbread cubes
- 1 lb bulk sage pork sausage
- 1⁄2 cup butter
- 2 chopped onions
- 2 cups chopped celery
- 2 granny smith apples, peeled and chopped
- 1 (8 ounce) bag craisins (dried cranberries)
- 1 cup chopped pecans or 1 cup walnuts
- 2 -3 cups low sodium chicken broth
- 2 eggs
- 2 teaspoons baking powder
- salt and pepper
Directions See How It's Made
- Place cornbread cubes in large mixing bowl.
- Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
- Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
- Add apple and remaining ingredients, except broth.
- Mix all and then add broth until thoroughly moistened but not really wet.
- Add eggs and baking powder. Mix well.
- Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325°F for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.