instructions Heat a saute pan over medium-high heat. Add 2 tablespoons of olive oil to the pan and add the crumbled sausage. Once the sausage has browned, remove it with a slotted spoon to the bowl of cornbread.
ingredients 3 tablespoons Butter 1 cup Red Onion (small diced) 1/2 cup thinly sliced Scallions 1 cup Celery Ribs (small diced) 1/2 cup Red Pepper (small diced) Salt and freshly cracked black pepper
instructions Add the butter to the pan and then toss in the onions, scallions, celery and red pepper. Season with salt and pepper. Saute until soft, about 5 minutes.
ingredients 1 cup Swanson's Chicken Broth 2 teaspoons Poultry Seasoning 2 teaspoons chopped fresh Sage 1/4 cup Whole Milk 1 large Egg (beaten)
instructions Add the vegetables to the bowl. Then, add the chicken stock, the seasonings, milk, and egg. Toss lightly to combine.
instructions Butter the muffin tins and then spoon the cornbread in. Compress the muffins and then add more stuffing on top. Bake for 15-20 minutes or until just lightly browned. Let cool for 5 minutes before removing from tins.