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Lighter Cornbread Stuffing Muffins with Sausage

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These lighter cornbread stuffing muffins with sausage are a healthier twist on classic stuffing, baked in a muffin tin for crispy edges and portion control. Made with lean turkey sausage, they’re quick, easy, and perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 6 cups crumbled day-old cornbread (homemade or store-bought)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery ribs, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 12 ounces lean turkey sausage (casings removed)
  • 1 teaspoon fennel seeds (optional)
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 2 large eggs, lightly beaten
  • 1 cup low-sodium chicken broth (or vegetable broth), warm
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped (optional, for garnish)
  • 2 tablespoons grated Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Spray a 12-cup standard muffin tin with non-stick spray or brush with oil.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey sausage, breaking it apart with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. If using fennel seeds and red pepper flakes, add them in the last minute. Transfer the cooked sausage to a large bowl, leaving any drippings in the pan.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and celery. Cook over medium heat for 6-8 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  4. Add the cooked vegetables to the bowl with the sausage. Crumble in the 6 cups of cornbread. Use your hands or a spatula to gently toss everything together until evenly distributed.
  5. In a small bowl or liquid measuring cup, whisk together the eggs, chicken broth, chopped sage, and thyme. Season with a pinch of salt and a few grinds of black pepper.
  6. Pour the binding liquid over the cornbread mixture. Fold gently with a spatula until everything is moistened. Let it sit for 5 minutes so the cornbread can absorb the liquid. If it looks dry after resting, add another tablespoon or two of broth.
  7. Scoop the mixture into the prepared muffin cups, pressing down gently to pack it in. Fill each cup to the top. If using Parmesan, sprinkle a pinch on top of each muffin now.
  8. Bake for 18-22 minutes, until the tops are golden brown and the edges are crispy. A toothpick inserted in the center should come out clean.
  9. Let the muffins cool in the tin for 5 minutes. Then run a knife around the edges and transfer them to a cooling rack. Garnish with fresh parsley if desired. Serve warm.

Notes

For best results, use day-old cornbread. If using fresh cornbread, toast crumbles at 350°F for 8-10 minutes to dry them out. Let the mixture rest for 5 minutes after adding liquid to ensure even hydration. For make-ahead, prepare the mixture up to 24 hours in advance and refrigerate; add 3-5 minutes to baking time. These muffins taste even better the next day.

Nutrition

Keywords: cornbread stuffing muffins, lighter stuffing, turkey sausage stuffing, healthy stuffing, Thanksgiving side dish, easy stuffing recipe

Find it online: https://daintydine.com/lighter-cornbread-stuffing-muffins-with-sausage-easy-recipe/