Cornbread Stuffing Muffins
Cornbread Stuffing Muffins
This recipe is a spin on traditional cornbread muffins, and Thanksgiving stuffing.
Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways
Servings
4
Ingredients
- 1 pound cornbread, cut into 1/2-inch cubes
- 6 tablespoon butter
- 2 large yellow onions, chopped
- 3 stalks celery, chopped
- 1 teaspoon ground thyme
- 1/2 cup chopped parsley
- 3-4 cup chicken stock
- salt and pepper, to taste
- 1/2 cup dried cranberries
- 1 egg, lightly beaten
Directions
- Preheat the oven to 400 degrees.
- Spread the cornbread cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. Alternatively, you can prepare your cornbread cubes a few days in advance and spread them out on a baking pan to dry out.
- In a large, heavy frying pan over medium-high heat, melt the butter. When hot, add the onion and celery and cook, stirring occasionally until golden brown, about 20-25 minutes. Transfer the onion and celery to bread cubes. Add the stock, a little at a time until the bread is completely moistened, but not mushy. Add the ground thyme, parsley, and season with salt and pepper. Mix in the egg and stir to combine.
- Reduce the oven to 350 degrees and butter 6 large or 12 standard muffin tins. Use an ice cream scoop to fill and mound up the stuffing in the muffin tins. Bake until set and crisp on top; 15-20 minutes.