Sausage Stuffing Muffin
Servings: 12
Ingredients
For the Cornbread
- 1 1/2 cup flour
- 1 cup cornmeal
- 1/2 cup sugar
- 2 tsps baking powder
- 1 cup buttermilk
- 2 eggs
- 1 stick salted butter melted
For the Stew
- 4 Bad Dawg Original Sausage
- 1 cup celery diced
- 1 cup onion diced
- 1 cup carrot diced
- 6 cloves garlic shredded
- 1 tbsp rosemary diced
- 1 tbsp sage diced/ rubbed
- 1 tbsp thyme leaves
- 2 cups heavy cream
- 1 tsp all-purpose seasoning
Instructions
For the cornbread (make ahead)
- Preheat the oven to 400 degrees
- In a bowl mix together flour, cornmeal, baking powder and baking soda
- Blend together buttermilk, eggs, and sugar
- Pour the wet ingredients onto the dry ingredients and stir to combine
- Lastly stir in the melted butter
- Pour contents into a baking dish and bake for 30 40 minutes or until a tester comes out clean
For the Stuffing
- Finely dice all the vegetables and mince the herbs
- Remove the casing from the sausage and break apart in to small pieces
- In a hot pan add the sausage and sauté to brown and release some fat
- Add the vegetables to this reduce the heat to medium low and cover to allow the veggies to soften
- Season with rosemary, garlic, sage, and thyme
- Stir in the heavy cream and all-purpose seasoning and set aside
- Break apart the cooled corn bread into a mixture of crumbs and chunks
- Add the crumbs to the sausage mixture and mix thoroughly making sure that its completely saturated in the creamy sausage mix
- Spoon out the mixture packed down into 12 muffin liners
- Place into a hot 400-degree oven for 30-40 minutes
- Allow it to cool before removing from the muffin liner and set on a cooling rack to cool