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Southern Cornbread Dressing

Yields8 Servings

Cornbread is the bread of choice in this inventive stuffing dish. A muffin tin will help you get perfectly portioned servings, making sharing and saving super easy!

 ½ lb smoked sausage
 1 onion, roughly chopped
 2 stalks of celery, roughly chopped
 2 tbsp jalapeno, minced
 3 cloves garlic, peeled
 Kosher salt, to taste
 2 tbsp unsalted butter
 cracked black pepper, to taste
 1 box cornbread stuffing mix
 1 tsp dried sage
 1 tsp dried thyme
 2 cups chicken stock
 3 tbsp fresh chopped parsley

Place the smoked sausage into the bowl of a food processor and pulse until has ground into small chunks but not a paste.


Place a large sauté pan over medium-high heat and add in the sausage. Cook until browned.


Place the onions, garlic, celery and jalapeno into the same food processor and pulse to chop.


Add in the veggies and the butter . Season with salt and pepper and cook until translucent, about 6 to 8 minutes.


While the veggies cook, place the cornbread into a large bowl and add the sage, thyme, and chicken stock.


Stir in the cooked sausage, veggies and the parsley.


Place the stuffing into greased muffin tins.


Bake for 12-15 minutes until golden brown and slightly crispy on top. Serve hot.

Nutrition Facts

Servings 8