Sausage Stuffing Muffins With Jiffy Cornbread Mix Recipes

SAUSAGE STUFFING MUFFINS WITH JIFFY CORNBREAD MIX

Steps:

• Bake one box of Jiffy Cornbread Mix as instructed on box. Cool and cube, can be made a few days before.
• In skillet add butter and saute onion, garlic, celery, sausage, sage, thyme, parsley and salt and pepper to taste.
• Add skillet mixture to large bowl with jiffy cornbread cubes.
• Add broth and mix well.
• Portion cornbread stuffing mixture in greased muffin tin.
• Bake at 375 degree Fahrenheit for 30-40 until golden brown and the texture you would like.
• Cool and use a spoon to remove from muffin tin.

SAUSAGE STUFFING MUFFINS

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

CORNBREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
• Bake, covered, for 45 minutes or until well set and cooked through.