Muffin pan or cupcake pan (standard size with 12 cavities)
Ingredients
14ozSmoked Sausage, diced
3celery ribs, diced
½large sweet onion, diced
½sweet red bell pepper, diced
¼cupbutter(½ a stick)
2cupschicken broth
14ozbag of cornbread stuffing(or stuffing of choice)
2large eggs, beaten
non-stick cooking spray
Instructions
Preheat your oven to 400 degrees F.
Place a large skillet or Dutch oven over medium-high heat. Once it is hot add the diced smoked sausage and vegetables along with the butter. Sauté for about 5-6 minutes until the vegetables have softened.
Remove the pan from the burner. Pour in the chicken broth and stir in the stuffing mix. Set aside.
Coat the cups in a muffin tin with non-stick cooking spray.
Beat two eggs and gently stir into the muffin mixture.
Scoop the mixture into the muffin cups. Use you hands to tuck and stray pieces in.
Bake for 15-20 minutes, until top is starting to crisp.
Remove the stuffing muffins from the pan and let them cool a few minutes before serving.