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stuffing muffins with sliced turkey
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5 from 131 votes

Cornbread Stuffing Muffins

Moist, flavorful Cornbread Stuffing Muffins are full of turkey Italian sausage, dried cranberries, apples and more. The perfect portion size servings and a welcome surprise.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Calorie
Servings: 12 stuffing muffins (1 muffin per serving)
Calories: 188kcal
Author: Toni Dash

Ingredients

  • 12 ounce cornbread cut into ½-¾ inch cubes
  • 1 pound turkey Italian sausage
  • 1 tablespoon unsalted butter
  • 1 cup diced celery
  • 1 cup diced onion
  • ½ cup peeled diced apple suggest honeycrisp
  • cup dried cranberries
  • 1 teaspoon dried sage
  • ¼ teaspoon salt
  • teaspoon black pepper
  • ¼ cup Italian parsley
  • 1 egg
  • 1 ¾ cups fat free chicken broth

Instructions

  • Preheat the oven to 325 degrees F. Place the cornbread cubes on a rimmed baking sheet in a single layer. Bake for 15 minutes or until the bread is dried out and golden on the outside.
    Allow bread to cool and turn oven temperature up to 375 degrees.
  • Spray a large non-stick skillet with cooking spray and brown the turkey sausage. Crumble into small pieces as it cooks. Cook fully. Remove from pan with a slotted spoon and allow to cool.
    Discard any cooking liquids from the pan.
  • Melt the butter into the same skillet. Add the onion, celery and apple and cook over medium heat for 5 minutes.
  • Add the cranberries, sage, salt and pepper. Stir together and cook 2 additional minutes. Remove from heat and allow to cool a few minutes.
  • In a large bowl combine the cornbread, sausage, vegetables and ¼ cup Italian parsley. Stir to fully combine.
  • Whisk the egg into the chicken stock. Pour into the muffin mixture and stir to fully combine. Allow to sit for 5-10 minutes.
  • Spray a 12 cavity muffin pan with non-stick spray. Using a large cookie scoop, scoop the mixture evenly into the prepared pan. Push the mixture gently so it all fits.
  • Bake for 30-35 minutes until the stuffing is fully warmed through the top is golden and crisp. Remove from oven and allow to cool 15-20 minutes before removing from the pan.

Notes

Nutritional info: the nutritional calculation is for 1 stuffing muffin. 
Pro Tips
Cut the vegetables and apple into small pieces. The muffins will hold together best if the onion, celery and apple are cut/chopped into small pieces. 
The cornbread may crumble. Depending on what type of cornbread you use you may find there is some crumbling when mixing the stuffing. No worries! When the stuffing muffins bake everything will combine whether it's cubed or crumbled.
For moister muffins: the muffins will be moist but if you really like very moist stuffing use 2 cups of chicken stock instead of 1 ¾ cups. Monitor baking so they are cooked through.
How to Store
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-40 seconds or until warmed through.
 

Nutrition

Calories: 188kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 718mg | Potassium: 183mg | Fiber: 2g | Sugar: 9g | Vitamin A: 297IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 4mg