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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
cups cornbread, crumbled
cups sliced white bread, cubed
cups chopped celery
cups chopped onion
eggs, slightly beaten (optional)
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.