Baking stuffing in muffin cups has many advantages. These are universally popular, because it seems everyone likes cornbread. Here are several other advantages:
Each cup is an individual portion.
They have something for everyone--crispy on the outside and moist within.
They are easy to dish up.
They can be frozen and reheated.
They are incredibly easy to make. If you purchase onions and celery already cut, you don't even need to take out a knife.
If you use vegetable stock or broth, they can be vegetarian.
Cornbread Stuffing Muffins
1 tablespoon butter or margarine
3 cups packaged onion and celery chopped for stuffing
4 cups packaged cornbread stuffing (about 8 ounces)
1¼ cups vegetable or chicken broth or stock
½ cup canned creamed corn
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
1 egg, lightly beaten
1 tablespoon chopped fresh sage
Small sage leaves, for garnish, optional
Place rack in upper third of oven and preheat to 400 degrees. Spray 9 or 10 muffin cups with nonstick coating.
In a large skillet over medium-high heat, melt butter. Add onion and celery and cook until soft, about 8 minutes.
Place stuffing mix in large bowl. Stir in broth, corn, salt, pepper, poultry seasoning, egg and sage. Stir in onion mixture. Spoon into greased muffin cups. Do not pack them down.
To make ahead: Unbaked muffins may be refrigerated overnight.
Bake in top third of oven for 20 minutes or until tops are crisp. Insert a knife into the edge and remove.
To make ahead: Muffins may be held at room temperature for up to 8 hours. Reheat at 400°F for 3 to 5 minutes until hot.
Before serving, garnish each with a small sage leaf.
Makes 9 or 10 muffins, depending on how full you like them.