If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe is based on my mother's Thanksgiving stuffing (or dressing as she called it). She didn't have a written recipe for her stuffing, but I think this comes close to hers and I love the simplicity of it. One year I decided to do muffins because it gave more room in my oven to cook other Thanksgiving dishes. Hence, Thanksgiving Stuffing Muffins to the rescue! —Shoal Creek Cook
Makes 2 dozen
- 5 cups cornbread, crumbled
- 2 cups sliced white bread, cubed
- 2 cups chopped celery
- 2 cups chopped onion
- 2 eggs, slightly beaten (optional)
- 1/4 cup butter
- 1 tablespoon sage
- 4 cups chicken broth
- salt to taste
- pepper to taste
- Preheat oven to 350 degrees.
- Melt butter in skillet.
- Add onion and celery and saute over medium heat until translucent.
- Stir in the sage and cook an additional 3-4 minutes.
- Mix the crumbled cornbread and white bread in a large mixing bowl.
- Add the onion and celery mixture, egg (if you are using), salt and pepper.
- Pour broth into the mixture until it is no longer dry, but holds when pressed together.
- Spoon mixture into muffin pans and bake for 20-25 minutes until lightly browned on top.