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Rachel Ray might have coined the phrase Stuffing Muffin but I doubt she’s got a keto version made with sausage and cornbread. These low carb Stuffing Muffins are the perfect way to create individual portions of stuffing packed with sausage and cranberry. Using Good Dee’s Corn Free Bread Mix makes this recipe easy to prepare. Cornbread stuffing is back on the menu for your next low carb holiday meal.
What is a Sausage Cornbread “Stuffing Muffin”
I don’t remember what I was doing when I heard Rachel Ray utter the catchy phrase stuffing muffins but it definitely caught my attention. I remember picking my head up and looking with curiosity to learn more about this holiday baked good. Truthfully she had me at stuffing as it’s always been my favorite part of any holiday meal. Basically a stuffing muffin is nothing more than a stuffing recipe baked individually in a muffin pan. The two main advantages are that you have a perfect portion of stuffing making it easy to plan on how many guests you are serving. The second advantage is that each portion gets its own crusty crispy top. The best part of stuffing in this man’s humble opinion.
Good Dee’s Corn Free Bread Mix.
Over the summer I used Good Dee’s delicious low carb baking mix to make my Jalapeño Cheddar Cornbread Chaffles. Now that it’s almost Thanksgiving I knew that I needed to make a batch of cornbread stuffing using the same mix. Just add eggs, butter and apple cider vinegar, mix and bake. I used two five inch cast iron pans to bake the mix. After allowing the bread to cool i flipped the pan upside down and with a gentle tap the bread came right out of the pan.
For this recipe I wanted to dry out the cornbread as much as possible so it can absorb the turkey stock and sausage fat to give this stuffing it’s rich flavor. I was able to cube up the cornbread and left them uncovered in the fridge overnight. The next day after sautéing the sausage and veggies I was ready to combine the cornbread with the remaining ingredients. Be sure to not over mix so not to turn the stuffing into mush. You want to have as many jagged edges as possible so that when baked you will have golden crispy goodness.
Muffin Cups or Muffin Pan?
Once your stuffing is prepared it’s time to portion out before baking. You have a few options when it comes to what you bake the muffins in. I used Individual paper cupcake cups because the look festive and are easy to remove the wrapper and serve. You can also use a traditional muffin pan but I would recommend a Silicone Muffin Pan. It will make your life much easier when retrieving the muffins from the pan. Whatever you decide to bake your stuffing muffins in you want to make sure they are golden and crispy on top. If you don’t have muffin pans or cups and don’t feel like Acquiring them you can just use the cast iron pans that you originally baked the cornbread in to bake the stuffing. Sadly, you won’t be able to call these stuffing muffins. You’ll just have stuffing.
Veggies all the Time
If you want to cut the carbs down a little for this recipe you may decide to reduce the amount of veggies you use for the recipe. Possibly substitute chives for white onions. Skip the carrots and cranberries as well to reduce your carb count. Now that being said I’m not recommending you subtract these ingredients but I know I’ll get those questions. On the other end of the spectrum you could leave out the sausage or substitute chicken or turkey sausage. Maybe even use crumbled bacon instead. As I always say “Recipes are like road maps you can always find another route”.
Need More Holiday Recipes Please Checkout These Delicious Side Dishes
- Jalapeno Cranberry Sauce
- Cauliflower Mac & Cheese
- Sausage Green Bean Casserole
- Cream Chipped Beef Green Bean Casserole
- Ricotta Cauliflower Mash
Sausage Cornbread Stuffing Muffins
- Following package instructions to prepare the goodees corn free bread mix. Let cool completely before cubing into bite size pieces. Let cubed cornbread sit out and dry out for at least an hour. Preferably overnight.
- In a pan brown off sausage chopping up into small pieces. Once sausage is fully cooked set aside to cool
- Sauté the carrots, onion and celery in the remaining sausage fat. Cook until softened then add in cranberries and seasoning.
- Pour in the turkey stock and bring to a simmer then remove from heat and let cool for about 10-15 minutes.
- Whisk 2 eggs and add them to the cubed cornbread along with the sausage and turkey broth mixture. Gently fold the ingredients so that the mixture is moist and fully incorporated. You want there to be big hunks of cornbread so don’t over mix.
- Portion the stuffing into either a traditional muffin pan or paper muffin cups. Bake for 20-25 minutes at 350 until tops become golden brown
- Let cool before removing from muffin pan. You can reheat by placing muffins on a sheet pan and bake for 10 minutes or microwaving for a minute or just until warm.
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