Cornbread Stuffing Bites
 
 
All stuffing is great, but we think cornbread stuffing is the ultimate. These portable stuffing bites are dangerously good.
Author:
Recipe type: Appetizer
Ingredients
  • 10 oz. cornbread, cut into ½" to ¾" cubes
  • 2 tbsp. extra-virgin olive oil
  • 8 oz. crumbled sweet Italian sausage
  • 2 tbsp. butter
  • 1 small yellow onion, chopped
  • 1 large stalk celery, cut crosswise into ¼" pieces
  • 2 large cloves garlic, thinly sliced
  • Kosher salt
  • ½ c. low-sodium chicken broth
  • ½ tsp. McCormick ground black pepper
  • ¼ c. dried cranberries
  • 3 tbsp. freshly chopped parsley
  • 2 large eggs, beaten
Instructions
  1. Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Toast, tossing halfway through until golden and crisp, about 15 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add sausage and cook until golden, about 4 minutes. Transfer to a large heatproof bowl.
  3. Return skillet to medium heat and melt butter. Add onions, celery, and garlic and cook, stirring occasionally, until softened, about 4 minutes. Season with salt.
  4. Add broth and pepper. Cook, stirring until the mixture comes to a boil. Remove from the heat and scrape into the large bowl with the sausage. Let cool slightly.
  5. Stir toasted cornbread, cranberries, parsley, and eggs into bowl with cooked vegetables, tossing until bread absorbs liquid and everything is coated. Season with salt and pepper.
  6. Line a muffin tin with 12 paper liners. Fill each with stuffing.
  7. Bake until cooked through and golden, 15 to 18 minutes. Let cool slightly.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/11/12/cornbread-stuffing-bites/