Sausage Cornbread Dressing Cups Baking cornbread dressing in muffin cups lets everyone have the coveted crusty edge and is perfect for portion control!

Sausage Cornbread Dressing Cups

Individual size sausage cornbread dressings baked in a muffin pan and served on a green platter Pinterest Pin

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I’ve been baking my Cornbread Dressing in muffin pans for years, now. It started one year when our extended family decided everyone would bring finger foods or appetizers for the Thanksgiving meal. That meant no cornbread dressing that year because it bakes in a casserole dish, right? Well, it just wasn’t Thanksgiving to me without the dressing so I decided to make the dressing in muffin pans, freeze them individually, and put them in a zip-top bag in our cooler and hauled them to Arkansas from Alabama.

I reheated them in my sisters oven and they were a hit! I’ve made them this way every year since then even if we aren’t having finger foods. They are just the right portion size, everyone gets the favored crusty edge, and they take up less room in the fridge or freezer by placing them in the zip-top bag.

I’ve even made them in the mini muffin size for snacks or appetizer parties. They will be the hit of your party, especially if you serve them with a little cranberry sauce on the side for dipping!

I like to make a double batch of biscuits (frozen or from scratch) a few weeks before the holiday and freeze half for this recipe and eat the other half for breakfast. Same goes for the cornbread. I double the recipe on the cornbread mix bag (4 cups cornmeal mix) and bake in a 10-inch cast iron skillet. We eat half with soup that day and freeze the other half for the upcoming holiday dressing.

Cornbread Dressing HOw To 2 Crumbled in Bowl

Don’t crumble the cornbread and biscuits so fine it looks like cornmeal or breadcrumbs. I like to have a little more texture in the dressing cups.

Cornbread Dressing How To 3 celeryOninonSkillet

Cook the onion, celery, and garlic in a combination of sausage drippings and butter. If you choose to omit the sausage, just use 4 tablespoons butter. That’s a lot to cook this amount of veggies but you will need it for the entire recipe of dressing.

Cornbread Dressing How To 4 Everything in bowl

Stir everything together in a large bowl.

DSC_0085

Spoon 1/3 cup dressing mixture into each of the muffin cups. If you do not have enough muffin pans, you can bake them in batches.

 

Individual size sausage cornbread dressings baked in a muffin pan and served piled up in a red deep platter on a green cloth

Make Ahead Option: Cool dressing cups completely and place on baking sheets. Freeze 1 hour or until firm. Place frozen dressing cups in a zip-top bag and freeze until ready to serve. To reheat, place thawed dressing cups on foil-lined baking sheets and bake at 375˚ for 15 minutes or until thoroughly heated and edges are slightly crispy.

I’d love to hear from you in the comments below or on my social media posts what are your family recipe traditions that you feel are “must haves”. Be sure to follow me on FacebookInstagramPinterest and Twitter and don’t leave before you send me your email address here so you don’t miss a single post on my Southern shortcut recipes!

Sausage Cornbread Dressing Cups
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
These are just the right portion size, everyone gets the favored crusty edge, and they take up less room in the fridge or freezer by placing them in the zip-top bag. I've even made them in the mini muffin size for snacks or appetizer parties.
Course: Side Dish
Cuisine: American
Keyword: cornbread dressing, dressing, individual cornbread dressing, portion control, stuffing, thanksgiving
Servings: 32 dressing cups
Author: GritsAndGouda.com
Ingredients
  • 1/2 16-oz package breakfast sausage
  • 3 tablespoons butter
  • 2 cups chopped onion about 1 medium
  • 1 1/2 cups chopped celery 4 large stalks
  • 2 cloves garlic minced or 1/4 teaspoon garlic powder
  • 4 large eggs
  • 1 32-oz container chicken broth (4 cups)
  • 5 1/2 cups crumbled cornbread [Made from 2 6-oz Jiffy packages or 1 recipe cornbread
  • from Martha White or White Lily cornbread mix using 2 cups cornmeal mix]
  • 3 cups crumbled biscuits [Made from 6 frozen biscuits 6 homemade biscuits, or 1 (5.5-
  • oz) can refrigerated buttermilk biscuits]
  • 1 teaspoon ground sage or 1 1/2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 350˚.
  2. Cook sausage until browned in a large skillet over medium heat, stirring often to crumble; drain reserving 1 tablespoon drippings in the pan. Add butter to pan and melt over medium heat.

  3. Cook onion, celery, and garlic in butter and drippings over medium-high heat 8 minutes or until almost tender, stirring occasionally.

  4. . To save a bowl, lightly beat eggs directly in a large bowl. Whisk in chicken broth. Add crumbled cornbread and biscuits and onion mixture with drippings. Sprinkle with sage, salt, and pepper then stir with a large spoon, coating all the cornbread and biscuits.

  5.  Spoon 1/3 cup dressing mixture into each of 32 muffin cups that have been coated with cooking spray or greased. If you don’t have this many on hand, they can be baked in batches. Bake for 30 minutes or until lightly browned on the top and set in the middle.

  6. Let cool 5 minutes in pan. With a table knife, loosen around edges of pan and remove to a serving platter. 

Recipe Notes

Shortcut: I like to make a double batch of biscuits (frozen or from scratch) a few weeks before the holiday and freeze half for this recipe and eat the other half for breakfast. Same goes for the cornbread. I double the recipe on the cornbread mix bag (4 cups cornmeal mix) and bake in a 10-inch cast iron skillet. We eat half with soup that day and freeze the other half for the upcoming holiday dressing.

Notes: *Of course, you can bake the mixture in a 13x9-inch baking dish at 350˚ for 45 to 50 minutes, if you’d rather. *Jiffy brand cornbread mix tends to be on the sweet side. *Torn French bread from the day old shelf at the bakery can be substituted for biscuits. *I usually fry the entire package of sausage and freeze the remaining half or serve sausage stirred into scrambled eggs for breakfast the next day. *Leave the celery leaves on while chopping. They add so much flavor! *Sausage can be omitted if you want traditional cornbread dressing. Just use 4 tablespoons butter to cook onion mixture. *Make Ahead: Cool dressing cups completely and place on baking sheets. Freeze 1 hour or until firm. Place frozen dressing cups in a zip-top bag and freeze until ready to serve. To reheat, place thawed dressing cups on foil-lined baking sheets and bake at 375˚ for 15 minutes or until thoroughly heated and edges are slightly crispy.

 

 

 

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Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

6 thoughts

  1. I make sausage dressing every year! (I use hot sausage. ) This is an excellent idea and am going to make several batches for later!

  2. What a great idea Kathleen! I am surprised that your mom did not tell me about them!
    Note….when I clicked to print the recipe the title came up Broccoli Cheese Cornmeal instead of the correct title. I marked out the broccoli cheese and put the right name on my print out. Thanks for a super idea! I really liked the idea of baking some in the tiny muffin tins! Carolyn Brown

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