Stuffing Muffins

  • ½ lb bread (any kind will work)
  • 1/lb cornbread
  • an onion, diced
  • 1 lb Coon Rock Farm Sausage with extra sage
  • 2-3 cloves of garlic minced
  • 2 to 3 cups chicken broth
  • 4 tablespoons of butter
  • 1 tbs oregano
  • salt and pepper

Preheat your oven to 250 F.  Slice bread and cornbread and toast for about 15 minutes (until bread is dried out).  Saute garlic and onion in butter while bread is toasting.  When bread is toasted, remove from over and turn temp up to 350 F. 

Brown sausage and set aside.  Chop cornbread and bread toast into small cubes and mix with sausage, garlic/onions and herbs.  Pour chicken broth over everything (start with 2 cups and add more if you need more moisture) until mixture in slightly wet.

Spoon mix into buttered muffin pans and bake until golden brown (20 to 25 minutes).