Pumpkin Cornbread Stuffin’ Muffins

It’s almost Halloween. We’re in the final stretch of this completely bizzare year, and it’s time to start thinking about the holidays. I don’t care how you’re going to spend your holidays, I just hope you’re going to be smart about it. You don’t want your Thanksgiving dinner to be a super spreader.

This recipe is a fun version of cornbread stuffing that I’ve been making for years. I’m not going to get into a debate about whether or not you eat stuffing or dressing. Let’s be real, as long as it’s delicious and you’re not shoving that shit into a turkey carcass, I don’t care what you call it.

The flavors in this recipe are perfect for fall- pumpkin, cornbread, cranberries…. This recipe is also easy to prep all or some of it ahead of time. But my favorite thing about this recipe is that everyone gets crunchy edges. And if your guests don’t like crunchy edges, well why are you inviting them?

I hope you enjoy these as much as I do. And I hope you and your loved ones have a Happy, Healthy & Safe Thanksgiving!

Pumpkin Cornbread Stuffin/ Muffins

Makes 18-24 muffins.*

Ingredients:

8 C Cornbread, cubed

1 Tbl Olive Oil

2 Shallots, diced

2 Stalks Celery, diced

2 Jalepenos, diced

1 Lb Sweet Italian Sausage

1 C Dried Cranberries

1 15 Ounce Can Pumpkin Puree

3 Eggs

1 C Bone Broth, or Vegetable Broth

2 Tbl Fresh Sage, chopped

Salt & Pepper

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Directions:

Preheat oven to 300 degrees F. Spread Cornbreadread cubes out on a baking sheet. Toast Cornbread for 15 minutes, remove from oven, and let cool.

Preheat oven to 350 degrees F.

Heat Olive Oil in a large skillet. Saute Celery, Shallots, Salt & Pepper for approximately 4 minutes.. Add in Sausage & jalepenos, and cook sausage through. Drain the fat, and place into a large bowl.

Add Cornbread Cubes to the Sausage mixture and combine.

Stir in Pumpkin, then add in the Eggs, Broth & Sage. Stir well until Cornbread soaks up all the liquid.

Spoon Stuffing mixture into a greased muffin tin or paper muffin cups.

Bake for approximately 30-35 minutes, or until cooked through with crispy edges.

Notes:

*Depending on your Cornbread, and whether or not you want “tops” on your muffins, this recipe will make 18-24 muffins.

*You can use either bulk or linked sausage. If you are using links, remove the sausage from the casing.

*Feel free to use turkey or chicken sausage, if you wish.

*Be sure to check the ingredients of the Dried Cranberries. Check for added sugar and oil.

*These freeze well!