The Chew: Carla Hall’s Cornbread and Sausage Muffin Stuffin
Carla Hall wanted to do something a little different with the stuffing, so she made her own stuffing for her cornbread and sausage muffin stuffin. It would also work for any type of stuffing, even some of the fabulous stuffings the Iron Grandmas made a couple days ago.
Hall said this is a good dish for Thanksgiving because it is portion controlled and it can be customized for everyone. A few of the muffins can be made without the sausage and put in one row of the muffin tray, while another row of the tray can have sausage in those muffins.
And she made sure to call is stuffing, not dressing, because she was stuffing the stuffing in the muffin tray. Get the recipe for the cornbread and sausage muffin stuffin below.
- 4 cups prepared cornbread (cut into 1-inch cubes)
- 1/2 pounds crumbled sweet italian sausage
- 1/2 cup thinly sliced scallions
- 1 cup celery ribs (small diced)
- 1 cup red onion (small diced)
- 1/2 cup red pepper (small diced)
- 1 cup Swanson’s chicken broth
- 1/4 cup whole milk
- 1 large egg (beaten)
- 2 teaspoons chopped fresh sage
- 2 teaspoons poultry seasoning
- 3 tablespoons Butter
- Olive oil
- Salt and freshly cracked black pepper
Preheat the oven to 350 degrees F.
Have the cornbread in a large mixing bowl.
If you don’t have left over cornbread sitting around, bake some but cook longer than normal. The tougher the cornbread is, the better it will hold moisture and cook.
Heat a saute pan over medium-high heat. Add 2 tablespoons of olive oil to the pan and add the crumbled sausage. Once the sausage has browned, remove it with a slotted spoon to the bowl of cornbread. Leave some of those delicious sausage grease in the pan.
Add the butter to the pan and then toss in the onions, scallions, celery and red pepper. Season with salt and pepper. Saute until soft, about 5 minutes.
Feel free to try other vegetables as well. Green peppers would add a bit more a mild taste and you could even use some apples if you want. Cut them really small and saute for a little longer than the other vegetables. It will add a nice, sweet crunch to the muffins.
Add the vegetables to the bowl. Then, add the chicken stock, the seasonings, milk, and egg. Toss lightly to combine.
Butter the muffin tins and then spoon the cornbread in. Compress the muffins and then add more stuffing on top. Press the muffins in the pan so they touch the sides, that is where the crunch comes from. Bake for 15-20 minutes or until just lightly browned. Let cool for 5 minutes before removing from tins.