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
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Ingredients
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5 cups
cornbread, crumbled
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2 cups
sliced white bread, cubed
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2 cups
chopped celery
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2 cups
chopped onion
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2
eggs, slightly beaten (optional)
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1/4 cup
butter
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1 tablespoon
sage
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4 cups
chicken broth
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salt to taste
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pepper to taste
Directions
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Preheat oven to 350 degrees.
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Melt butter in skillet.
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Add onion and celery and saute over medium heat until translucent.
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Stir in the sage and cook an additional 3-4 minutes.
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Mix the crumbled cornbread and white bread in a large mixing bowl.
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Add the onion and celery mixture, egg (if you are using), salt and pepper.
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Pour broth into the mixture until it is no longer dry, but holds when pressed together.
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Spoon mixture into muffin pans and bake for 20-25 minutes until lightly browned on top.
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