Maria's Stuffin' Muffins
- Reviews 1
Ready In: 1 hr 30 mins
Yields: 12 Muffin
Ingredients
- 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
- 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.
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