Make Ahead Holiday Cornbread Dressing/ “Stuffin Muffins“

With only a few ingredients this muffin tops them all!
Great served as a pairing with any Holiday dish!

(Prepared ahead of time)

1 Cup Air Dried Italian Bread
(Chopped and Spread on Cookie sheet a day ahead to
air dry)

1/4 Cup Pepperidge Farm
Corn Bread Classic Stuffing

2 Cups Celery
2 Cups Onions
2 Sticks Unsalted Butter
1 Poultry Blend (Sage, Rosemary, Thyme)
Parsley (optional)
2 1/2 – 3 Cups Chicken or Turkey Broth
3 Eggs
Kosher or Sea Salt
2 Tsp Poultry Seasoning
Ground Pepper
Optional: Parsley

Preheat oven to 350 Degrees.
Bake time 40-45 minutes.
Start by melting the butter in a medium saucepan over medium high heat.
Prepping the veggies ahead makes it way easier!
Add to the butter mixture.
Add the herbs, optional parsley, and sauté for about 5-7 mins until the veggies are translucent. Set aside.
In a large bowl add the cornbread.
Add the air dried crusty bread.
Add the butter, veggie, and herb mixture to the bowl.
Add the eggs.
Add in about 1/4 cup of cornbread stuffing mix.
This not only improves consistency but adds a bit more flavor!
Stir in chicken or turkey broth.
The consistency should be on the wet side
but not liquid.

This helps retain the moisture
during the baking process.
Top with kosher or sea salt, poultry seasoning and pepper.
Spray muffin pan with cooking spray.
Spoon in mixture into each section.

At this point you can cover with foil and refrigerate overnight to save some time during holiday cooking day! Or send right to the oven to bake.
Bake for 40-45 minutes.
Have a little extra?
Make a small casserole for the traditional at heart.

It can make them feel as if you made something especially for them.
And done!

The tops will be browned, crisp and the inside moist and delicious.


Copyright 2020. All rights reserved.Original Photography, Writing, Content, Concept & Design, and Post by Andrea Danielle Pistella.

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