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Stuffin' Muffins

Stuffin' Muffins

Thanksgiving is never complete without a couple of essential dishes. If you don't already have a family stuffing recipe or are looking for something new, try ours! This stuffing has an extra kick of excitement from Cajun flavors and colorful bell peppers. Even though turkey and stuffing are an inseparable duo, they don't have to be served together. With this recipe, we formed our stuffing servings into muffins to make serving easy and attractive. These individual sized servings give everyone some of the crispy top but with that familiar softness at the center. You'll probably find yourself enjoying these tasty little leftovers the next morning on the side of some eggs or on the go. This recipe also can easily be adapted for vegetarians by using spicy vegan sausages and vegetable broth. 


  • 3 tbsp of Butter
  • 1 cup of Onion, chopped
  • 1 cup Celery, chopped
  • ½ Green Bell Pepper
  • ½ Yellow Bell Pepper
  • 2 Cloves of Garlic
  • 2 links or nearly a ½ lb of Andouille Sausage
  • 12oz Box of Corn Bread Stuffing Mix
  • 2 ¼ cups Low Sodium Chicken Broth
  • ½ cup Dry Red Wine
  • 3 Large Eggs
  • 2 tbsp of Fresh Sage
  • 1 tbsp of Dried Thyme
  • 1 tbsp Cajun or Creole Seasoning
Cooking Instructions:
  1. Preheat your oven to 350°F and butter your muffin tin or line with papers.
  2. Dice the sausage, vegetables and fresh herbs.
  3. Sautée the sausage pieces, rendering out the fat. Cook them till they are slightly brown.
  4. Add 2 tbsp of butter and all vegetables to the skillet keeping the sausage fat. Cook the vegetables until they start to get tender.
  5. Remove the skillet from the heat and cool. Season with thyme and sage.
  6. Transfer the cooked mixture to a large bowl to let cool.
  7. Add the box of seasoned corn bread stuffing mix to the bowl with the red wine and broth. Whisk in the eggs.
  8.  Once well mixed, transfer the stuffing into a buttered muffin tin. If you use paper linings,  you do not have to butter the dish. Stuffing can also be baked in a loaf pan.
  9. Cooked the stuffing for 40–-45 minutes at 350°F.
  10. Garnish with a sprig of fresh herbs or a dollop of cranberry sauce before serving.
This recipe prepared, altered and posted by Leo Coulourides, our Culinary Specialist, sourced from Bon Appetite's Thanksgiving Issue, November 2003.
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