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These cornbread sausage stuffing muffins  come out of the oven moist and tender and loaded with flavor. Our Stuffing Muffins Recipe is made with Italian turkey sausage, celery, onion, eggs, butter, chicken broth, milk, dried sage and thyme, and Jiffy corn muffin mix. 

Cornbread Sausage Stuffing Muffins next to a jar of cranberry butter.

These are the most fluffy and flavorful sausage stuffing muffins. And they are so quick and easy to make. Make them for your next Thanksgiving feast and watch them disappear.

Why You Will Love This Recipe

  • Savory Flavors. The best moist  cornbread stuffing muffins that are loaded with classic sausage stuffing flavors.
  • Easy To Make. These are the easiest stuffing muffins you will ever make. They pull together in a pinch and they take about 12 minutes to bake in the oven.  
  • Great Side. These sausage stuffing muffins are a popular side to serve with Thanksgiving dinner.

Stuffing Muffins Recipe Ingredients

Ingredients in glass bowls for Stuffing Muffins Recipe.

  • Butter AND Olive Oil. We use both extra-virgin olive oil and butter to saute the onion and celery with.
  • Onions AND Celery. Finely diced onion and celery adds a lot of flavor to these muffins.
  • Mild Italian Sausage. We use mild Italian sausage for this recipe.
  • Seasoning. A mix of ground sage and thyme, red pepper flakes, salt and pepper are used for seasoning these muffins.
  • Jiffy Corn Muffin Mix. You’ll need two 8.5 boxes of Jiffy corn muffin mix.
  • Baking Powder.  A little baking powder is added to the muffin mix.
  • Eggs. We use 2 eggs lightly beaten.
  • Chicken Broth.  Chicken broth adds a savory flavor to the muffins.
  • Milk. We add just 2 tablespoons of milk to the mix.
  • Pecans. We sprinkle chopped pecans to the top of the batter giving these muffins a nice warm fall flavor.

Find printable recipe with the measurements below.

Variations

  • Instead of using ground sage, use 1 tablespoon chopped fresh sage or 1 teaspoon dried sage.
  • Instead of using ground thyme, use 1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme.
Cooked Italian sausage with onions and celery in a white pot.
Batter in a glass mixing bowl for Sausage Stuffing Muffins.
Cornbread Stuffing Muffins batter in a muffin tin.

How To Make Sausage Stuffing Muffins

  1. Cook Sausage, Onion and Celery. Heat the oil in a large skillet over medium-high heat. Add the sausage links (casings removed) to the pan and cook for about 3-5 minutes. Use a spatula or wooden spoon to crumble the sausage very well. Scoot the sausage to the side of the skillet or transfer it to a bowl. Melt the butter in the skillet and add the onion and celery, and cook for about 5 minutes and stirring occasionally while it cooks. Fold the sausage in with the onion and celery and stir in the seasoning. 
  2. Whisk Wet Ingredients. In a medium bowl combine the stock 2 tablespoons olive oil, and eggs with a wire whisk.
  3. Mix Ingredients. In a medium bowl, stir together the baking powder with the Jiffy corn muffin mix. Pour the liquid ingredients and the sausage mixture in with the corn muffin mix and stir until just combined. Don’t over-mix the batter. 
  4. Bake Muffins. Using a large ice cream scoop, scoop the batter into the prepared muffin tin cups. Sprinkle the chopped pecans over the batter. Bake at 400°F for 12 minutes or until lightly browned.

Stuffing Muffins in muffin cups next to a jar of cranberry butter.

What To Serve With Stuffing Muffins

These are great muffins to serve for special occasions and your next Thanksgiving feast. Serve them with our Honey Butter or Roasted Garlic Butter.

Storing And Reheating Leftovers

  • Store leftover muffins in an airtight container in the refrigerator. They contain meat, so LEFTOVER MUFFINS NEED TO BE REFRIGERATED. If properly stored in the refrigerator, they should last 2-3 days.
  • To reheat leftover muffins, preheat the oven to 350°F and heat the muffins for 2-4 minutes.

Sausage Cornbread Stuffing Muffins on a white cutting board.

More Thanksgiving Recipes

No Ratings
Yield: 12 Servings

Stuffing Muffins Recipe

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

These cornbread sausage stuffing muffins  come out of the oven moist and tender and loaded with flavor. Our Stuffing Muffins Recipe is made with Italian turkey sausage, celery, onion, eggs, butter, chicken broth, milk, dried sage and thyme, and Jiffy corn muffin mix. 

Ingredients

  • 2 mild Italian sausage links, casings removed
  • 1 cup yellow onion, diced
  • 3/4 cup celery, diced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 eggs, beaten
  • 2/3 cup low-sodium chicken broth
  • 2 tablespoons milk or half and half
  • 2 8.5-ounce boxes Jiffy corn muffin mix
  • 1/4 teaspoon baking powder
  • 1/3 cup chopped pecans

Instructions

  1. Preheat Oven. Preheat oven to 400°F. Line a 12 muffin tin tray with paper muffin cups. Brush the inside of the paper cups with olive or an olive oil cooking spray. 
  2. Cook Sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage links (casings removed) to the pan and cook for about 3-5 minutes. Use a spatula or wooden spoon to crumble the sausage very well. Scoot the sausage to the side of the skillet or transfer it to a bowl. Melt the butter in the skillet and add the onion and celery, and cook for about 5 minutes or until soft and the onion is translucent. Stir occasionally while it cooks. Fold the sausage in with the onion and celery and stir in the seasoning. Remove from heat and set aside.
  3. Mix Wet Ingredients. In a medium bowl combine the stock 2 tablespoons olive oil, and eggs with a wire whisk.
  4. Combine Ingredients. In a large bowl, stir together the baking powder with the Jiffy corn muffin mix. Pour the liquid ingredients and the sausage mixture in with the corn muffin mix and stir until just combined. Be careful not to over-mix the batter. 
  5. Bake Muffins. Using a large ice cream scoop, scoop the batter into the prepared muffin tin cups. Sprinkle the chopped pecans over the batter. Bake at 400°F for 12 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
  6. Store Leftover Muffins. Store leftover muffins in an airtight container IN THE REFRIGERATOR. If properly stored, they should last 2-3 days. Reheat muffins in a preheated oven for 2-3 minutes.

Notes

Variations

  • Instead of using ground sage, use 1 tablespoon chopped fresh sage or 1 teaspoon dried sage.
  • Instead of using ground thyme, use 1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme.

Storing And Reheating Leftovers

  • Store leftover muffins in an airtight container in the refrigerator. They contain meat, so LEFTOVER MUFFINS NEED TO BE REFRIGERATED. If properly stored in the refrigerator, they should last 2-3 days.
  • To reheat leftover muffins, preheat the oven to 350°F and heat the muffins for 2-4 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 49mgSodium: 309mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah Duncan
Cuisine: American / Category: Sides