Made in Oklahoma Cornbread Dressing Muffins

The Food Dude shares a recipe from the Made in Oklahoma Coalition for Cornbread
by Dave Cathey Modified: November 5, 2013 at 5:22 pm •  Published: November 6, 2013
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Well, home cooks, this is the month you've been waiting for. November offers your best chance to display the skills and techniques you've been working on in the kitchen.

We've got a full month of ideas and recipes to help turn your Thanksgiving feast into the one none of your friends and family forget for its sheer deliciosity. (Yes, I made that word up).

Seriously, we're keeping it simple and direct this November, but we've got some interesting twists to share from our good friends at the Made in Oklahoma Coalition.

This week, to go along with our focus on turkey and dressing, we've got a recipe developed by Natalie Mikles, formerly of The Tulsa World.

This is one of those flourishes on a classic that's great because it maintains the integrity of what we love about dressing, but adds convenience, efficiency and fun.

These Cornbread Dressing Muffins aren't likely to last, but if they do they'll store easily and add a versatile component that will fit your feast table whenever you need them to.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Cornbread Dressing Muffins

Yields 18 standard-size muffins

2 packages Shawnee Mills Cornbread Mix

1 pound J.C. Potter Sage Sausage

1 large onion, diced

4 celery stalks, diced

3 cups soft breadcrumbs (from a loaf of French bread or similar white bread)

2 teaspoons dried rubbed sage

¼ teaspoon pepper

2 large eggs, beaten

3½ to 4 cups chicken broth

• Prepare Shawnee Mills Cornbread Mix according to package directions, making two pans of cornbread. Let cool, then in a large bowl, stir and tear the cornbread into crumbs.

• In a large saute pan, cook sausage, onion and celery over medium heat, stirring to break up sausage. Cook until sausage is browned, then drain.

• Combine cornbread crumbs, white breadcrumbs, sausage mixture, sage, pepper and eggs. Stir to combine. Add chicken broth, stirring until the mixture is uniformly wet but not soupy.

• Take mounds of dressing, either using your hands or a large ice cream scoop, make balls to fit into a greased standard 12-cup muffin pan. Each scoop should generously fit into the muffin cups.

• Bake at 350 degrees for 30 minutes. Remove from oven, and let sit in pan for 10 minutes.

• Remove each muffin from pan, using a spoon or the tip of a knife to gently remove each. Let them cool on a cooling rack.

SOURCE: Made in Oklahoma Coalition

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