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

Scale

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