Southern Cornbread Dressing Muffins

Guys. If you’re still eating stuffing out of a box we’re going to need to have a serious conversation about your priorities. This recipe is an adaptation on my Creole grandmother’s crowning glory. The sweetness of the cornbread is complimented so nicely by the savory breakfast sausage and sage. Because I’ve been eating this dressing (that’s what they call stuffing in the south) since I can remember, I truly cannot imagine celebrating Thanksgiving without it. I have a feeling once you taste this version, you may never go back.

Quick note to nursing moms: sage is commonly known to significantly reduce breastmilk production. I learned this the hard way last year. If you’re nursing, it may be best to skip the sage or monitor your portions.

Active Time: 20 minutes | Cooking Time: 35 minutes
Difficulty Level: Intermediate
Serves: 8


  • 1 tbsp olive oil
  • 1 lb breakfast sausage
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • Sea salt and freshly ground black pepper
  • 1 Granny Smith apple, peeled and chopped
  • 1 tsp fresh thyme leaves, minced
  • 1 tsp fresh sage leaves, chopped
  • 1/2 cup bourbon
  • 1 lb prepared cornbread, cubed
  • 2 1/2 cups chicken stock
  • 3 eggs, beaten
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries


Preheat the oven to 350 degrees. Grease 2 muffin tins of 12 muffins each.

In a large skillet, heat olive oil over medium-high. Add sausage to the pan and cook until browned, about 5 to 7 minutes. Add onions and celery, and saute until softened, about 3 minutes. Add salt and pepper, to taste. Add apples, thyme and sage and saute for 2 minutes or until the sage becomes quite fragrant. Add bourbon (be sure to remove the pan from the flame before doing so). Keeping the pan on medium-high, simmer the mixture until the liquid is almost all evaporated.

In a large bowl, add cubed cornbread, chicken stock, eggs, pecans and cranberries. Mix in the contents of the skillet until well combined. Divide the stuffing mixture evenly into 24 of the muffin cups. Bake for 30-35 minutes, or until the tops of each dressing muffin is golden brown. Allow to cool for 10 minutes before serving.

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