Cornbread Stuffing Cups

Go Bold With Butter

Give the standard stuffing side dish a new spin by baking it in muffin tins! Crispy on the outside, and moist and delicious on the inside, these crowd-pleasing stuffing cups are slightly sweet from prepared cornbread, with a touch of spice from Italian chicken sausage. Prepare the cornbread a few days ahead of time to make assembling these stuffing cups a breeze on the day of your holiday party or get-together.

Cornbread Stuffing Cups
Makes 8 stuffing cups


1 (8.5-ounce) package cornbread mix, prepared according to package directions, then cooled
5 tablespoons butter, divided
1 small onion, chopped
2 ribs celery, chopped
1 small apple, peeled and chopped
salt and pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
6 ounces (2 links) spicy chicken or turkey sausage
1 cup chicken broth


Preheat oven to 325°F. Butter 2 baking sheets. Cut prepared cornbread into 1/2-¬inch cubes, then spread out on baking sheets and bake for 10-12 minutes, or until cubes are golden brown and toasted, mixing halfway through. Set baking sheets aside to cool slightly. Increase oven heat to 375°F.

Melt 4 tablespoons butter in large skillet over medium-high heat. Add onions, celery and apple. Season with salt, pepper, parsley and thyme, then sauté until mixture is tender, about 5-6 minutes. Remove sausages from casings, add to skillet and sauté until no longer pink, breaking apart as they cook.

Transfer sausage mixture to large bowl, then add toasted cornbread cubes and enough chicken broth to moisten cornbread, but not make it soggy, up to 1 cup. Liberally butter cups of muffin tin. Mound stuffing into cups, pressing to pack. Bake for 10-13 minutes, or until golden brown on top. Let cool 10 minutes in muffin tin, then run a sharp knife around the outside and pop out stuffing cups.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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