Sage Cornbread Stuffing Muffins Recipe
Introduction
Turning traditional stuffing into individual cornbread muffins is a clever twist perfect for holiday meals. These Sage Cornbread Stuffing Muffins combine savory sausage, aromatic sage, and moist cornbread into easy-to-serve portions with crispy edges and soft centers.
Ingredients
- 1 medium onion (diced)
- 2 celery stalks (finely diced)
- 1/2 tsp ground sage
- Kosher salt (to taste)
- 1 package sage pork sausage
- 1/2 tsp freshly ground black pepper
- 2/3 cup chicken broth
- 17 oz corn muffin mix
- 1/4 cup Greek yogurt
- 2 eggs (room temperature)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease your muffin cups with non-stick spray for easy removal.
- Step 2: In a large pan over medium heat, crumble and cook the sage pork sausage until browned. Add the diced onion and celery, sauté for about 8 minutes until softened and translucent. Drain any excess fat.
- Step 3: In a mixing bowl, whisk together the eggs, chicken broth, and Greek yogurt. In a separate large bowl, place the corn muffin mix. Stir the wet ingredients into the muffin mix until just moistened; avoid overmixing.
- Step 4: Fold the cooked sausage mixture into the batter. Add ground sage, kosher salt, and black pepper. Stir gently until evenly combined and adjust seasoning if needed.
- Step 5: Spoon the mixture into the greased muffin cups, filling about three-quarters full. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Let cool in the pan briefly before transferring to a wire rack.
Tips & Variations
- Use turkey or chicken sausage for a leaner option, or plant-based sausage for a vegetarian version.
- If sage pork sausage is unavailable, regular breakfast sausage plus extra ground sage works well.
- Greek yogurt can be swapped for sour cream or buttermilk for moisture and tang.
- Try fresh chopped sage or poultry seasoning as a herb substitute.
- Do not overmix the batter to keep muffins light and tender.
- Drain excess fat from sausage and vegetables to prevent greasy muffins.
Storage
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each muffin individually and keep in a freezer bag for up to 3 months. Reheat muffins in the microwave for 30-45 seconds or bake at 350°F for 10-15 minutes until warmed through. Thaw frozen muffins overnight in the fridge before reheating for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins ahead of time?
Yes, these muffins are great make-ahead options. Bake them in advance, refrigerate or freeze, and reheat when needed, which helps reduce stress on busy holiday days.
What can I serve with these cornbread stuffing muffins?
They pair wonderfully with roasted turkey or chicken, cranberry sauce, and roasted vegetables like carrots or Brussels sprouts. They also work well with a simple green salad and gravy for dipping.
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Sage Cornbread Stuffing Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These Sage Cornbread Stuffing Muffins transform classic stuffing into convenient, individual servings perfect for holiday dinners. Combining crumbled cornbread mix with savory sage pork sausage, onions, celery, and a touch of Greek yogurt for moisture, these muffins offer crispy edges and soft centers reminiscent of the best stuffed bread. Easy to prepare, make ahead, and freeze, they are kid-friendly and ideal as a flavorful side dish alongside turkey or roasted vegetables.
Ingredients
For the Filling:
- 1 medium onion (diced)
- 2 celery stalks (finely diced)
- 1/2 tsp ground sage
- Kosher salt (to taste)
- 1 package sage pork sausage (e.g., Jimmy Dean)
- 1/2 tsp ground black pepper (freshly ground preferred)
For the Muffins:
- 2/3 cup chicken broth
- 17 oz corn muffin mix (e.g., Krusteaz)
- 1/4 cup Greek yogurt (adds moisture and tang)
- 2 eggs (room temperature)
Instructions
- Prepare Oven and Muffin Tins: Preheat your oven to 350°F (175°C) to ensure it’s properly heated. Grease your muffin cups thoroughly using non-stick spray or butter to help the muffins release easily after baking.
- Cook Sausage and Aromatics: In a large pan over medium heat, crumble the sage pork sausage and cook until nicely browned and crumbly. Add the diced onion and finely diced celery to the pan. Sauté for about 8 minutes until the vegetables are softened and translucent. Drain any excess fat to prevent greasiness.
- Combine Wet and Dry Ingredients: In a large bowl, whisk together eggs, chicken broth, and Greek yogurt until smooth. In a separate larger bowl, place the corn muffin mix. Pour the wet ingredients into the corn muffin mix and stir gently until just moistened. Avoid overmixing to keep the muffins light and tender.
- Fold in Sausage Mixture and Season: Gently fold the cooked sausage, onion, and celery into the muffin batter. Add ground sage, kosher salt, and freshly ground black pepper. Stir just until the ingredients are evenly distributed. Taste and adjust seasoning if necessary.
- Bake and Cool: Spoon the mixture into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow muffins to cool in the tin briefly before transferring to a wire rack to cool completely to prevent sogginess.
Notes
- Fully cook and brown sausage before mixing to develop flavor and avoid greasiness.
- Drain excess fat after cooking sausage and vegetables to help muffins hold shape and avoid greasiness.
- Do not overmix batter to prevent tough, dense muffins; a few lumps are fine.
- Check muffins at minimum baking time to avoid drying out; look for golden tops and clean toothpick test.
- Use sage-flavored pork sausage for classic flavor or add extra ground sage if using regular sausage.
- Substitute turkey or chicken sausage for leaner options or plant-based sausage for vegetarian variation.
- Corn muffin mix brands vary; boxed mix is preferred over scratch cornbread for proper structure.
- Greek yogurt can be swapped for sour cream, plain yogurt, or buttermilk.
- Chicken broth can be replaced with vegetable or turkey broth for flavor variation.
- Make ahead and freeze for up to 3 months; reheat by microwave or oven after thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: cornbread stuffing muffins, sage sausage stuffing, holiday side dish, Thanksgiving, stuffing muffins, cornbread stuffing, savory muffins
