Recipe

Stuffin Muffin Recipe


Stuffin Muffin Recipe Candithecook / All my dishes
1 year, 1 month ago
Hard to say how many this serves. That all depends on how many you eat!! This is a spin on traditional dressing that your family is sure to love! And it's cute and easy to serve!
Prep:15m Cook:60m Servings:10

Candithecoo

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Ingredients
  • 1 13x9 cake cornbread (your own recipe or from a box)
  • 2-4 cans chicken broth (probably won't need this much, but still want to have it on hand just in case)
  • 1 large onion, chopped
  • 2 stalks celery, finely chopped
  • 2 sticks butter, melted
  • 1/2 - 1 sleeve saltines (if needed)
  • LOADS OF SAGE
  • salt and pepper
  • 1 - 2 packages of dried cranberries or craisins
  • crisco

Directions
  1. Preheat oven to 375
  2. Crumble cornbread in large bowl
  3. Add onion and celery
  4. Begin stirring in broth little at a time, mixing as you go
  5. **keep it a little dry at this point**
  6. Add melted butter
  7. Stir in cranberries (as many as you like)
  8. **check the consistency**
  9. If needed, either add a few crushed saltines to soak up some of the moisture or add a little more broth to add moisture
  10. Add as much SAGE as you like
  11. Salt and pepper to taste
  12. **dressing should be fairly moist but not dripping**
  13. Grease very heavily any size muffin tins you have (I use regular and mini for a nice presentation)
  14. Spoon in dressing mixture
  15. Bake about 45 - 60 minutes
  16. When almost done, dressing will start to release itself from the tin
  17. **The crisco makes for a good crispy outside, almost as if it had been fried**

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Not quite what you're looking for? See more Side Dishes / Stuffing
Comments

jett2whit 1 year, 1 month ago said:
Yum


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