Stuffin Muffin
From candithecook 17 years ago
- 60 minutes to make
- Serves 10
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!
Ingredients
- 1 13x9 cake cornbread (your own recipe or from a box) shopping list
- 2-4 cans chicken broth (probably won't need this much, but still want to have it on hand just in case) shopping list
- 1 large onion, chopped shopping list
- 2 stalks celery, finely chopped shopping list
- 2 sticks butter, melted shopping list
- 1/2 - 1 sleeve saltines (if needed) shopping list
- LOADS OF sage shopping list
- salt and pepper shopping list
- 1 - 2 packages of dried cranberries or craisins shopping list
- Crisco shopping list
How to make it
- Preheat oven to 375
- Crumble cornbread in large bowl
- Add onion and celery
- Begin stirring in broth little at a time, mixing as you go
- **keep it a little dry at this point**
- Add melted butter
- Stir in cranberries (as many as you like)
- **check the consistency**
- If needed, either add a few crushed saltines to soak up some of the moisture or add a little more broth to add moisture
- Add as much SAGE as you like
- Salt and pepper to taste
- **dressing should be fairly moist but not dripping**
- Grease very heavily any size muffin tins you have (I use regular and mini for a nice presentation)
- Spoon in dressing mixture
- Bake about 45 - 60 minutes
- When almost done, dressing will start to release itself from the tin
- **The crisco makes for a good crispy outside, almost as if it had been fried**
People Who Like This Dish 3
- jett2whit Union City, GA
- greekgirrrl Long Island, NY
- clbacon Birmingham, AL
- candithecook WOODRUFF, SC
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" It was excellent "