Cornbread Dressing Muffins

Makes 12 muffins

(Recipe developed by Natalie Mikles for MIO Coalition)

2 packages Shawnee Mills Cornbread Mix

1 pound JC Potter Sage Sausage

1 large onion, diced

4 celery stalks, diced

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

2 teaspoons dried rubbed sage

¼ teaspoon pepper

2 large eggs, beaten

3 ½ to 4 cups chicken broth

1. 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.

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

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

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