I was watching The Chew last Friday (again) and saw Carla Hall & Daphne Oz make this incredible muffin stuffing recipe, and decided this was going to be on menu this year since I’m just cooking for one (me). I really love the idea of individual servings, and the fact that you can customize these babies when serving a group. The original recipe calls for using sausage, but I substituted bacon since I had some in the fridge. I also halved the recipe, which produced six “muffins”, but am giving you the ingredients to make a dozen. I made these tonight to test them out, and have to say, they’re seriously delicious! I plan on reheating them tomorrow in the oven to accompany the rest of my turkey day meal.
- 4 cups prepared cornbread (cut into 1-inch cubes)
- 2 tbsp. olive oil
- 8 thick slices of bacon
- 3 tbsp. butter
- 1 cup red onion (small diced)
- 1/2 cup thinly sliced Scallions
- 1 cup celery ribs (small diced)
- 1/2 cup red pepper (small diced)
- Salt and freshly cracked black pepper
- 1 cup Swanson’s chicken broth
- 2 tsp. poultry seasoning
- 2 tsp. chopped fresh Sage
- 1/4 cup whole milk
- 1 large egg (beaten)
- Preheat the oven to 350 degrees F.
- Have the cornbread in a large mixing bowl.
- Heat a saute pan over medium-high heat. Add 2 tablespoons of olive oil to the pan and add bacon. Once the bacon is cooked, remove it & break into pieces to the bowl of cornbread.
- 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.
- 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.
- Bake for 15-20 minutes or until just lightly browned. Let cool for 5 minutes before removing from tins.