Cornbread Stuffing Muffins
Individual cornbread stuffing muffins with sage, celery, and onion—crispy edges, soft centers, perfect for Thanksgiving portions and turkey leftover plates. Bake to piping hot for food-safe holiday serving.
đź›’Ingredients
- 6 cups cubed day-old cornbread (about 1 standard pan)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried sage (or 1 tablespoon fresh, minced)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 to 2 cups low-sodium chicken or turkey broth
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley
- Cooking spray for muffin tin
🔧Kitchen Tools Needed
- 12-cup muffin tin
- Skillet
- Mixing bowl
- Sheet pan
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 375°F. Grease a 12-cup muffin tin well.
- 2
Spread cornbread cubes on a sheet pan; toast 8–10 minutes if very soft. Cool.
- 3
Sauté celery and onion in butter and oil over medium heat 6–8 minutes until soft. Add garlic, sage, thyme, salt, and pepper; cook 1 minute.
- 4
Toss cornbread with vegetable mixture and parsley. Whisk eggs with 1 1/2 cups broth; pour over and gently mix until moistened (add more broth if dry—should feel damp, not soggy).
- 5
Pack into muffin cups. Bake 22–28 minutes until tops are deep golden and centers reach 165°F.
- 6
Cool 5 minutes; loosen with a knife. Serve with gravy or turkey leftovers.
- 7
Food safety: egg-moistened stuffing must hit 165°F in the center before serving.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
âť“Frequently Asked Questions
Bread stuffing instead of cornbread?
Use cubed French or sandwich bread; same method.
Can I freeze them?
Yes—cool, freeze up to 2 months; reheat 350°F to 165°F.
Too dry?
Add a splash more broth before baking next time; tent with foil if browning too fast.
Sausage version?
Brown 8 oz breakfast sausage, drain, and fold in with the veggies.
Gluten-free?
Use GF cornbread and confirm broth is GF.
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