Cranberry-Stuffed Cornbread Stuffing Muffins Recipe

Name: Cranberry-Stuffed Cornbread Stuffing Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Stuffing; 3 (12 ounce) boxes cornbread stuffing mix (I like the Trader Joe's kind- includes a seasoning packet); 2 (32 ounce) boxes low sodium chicken broth (I like College Inn); 1 lb sweet Italian sausage (I like the Publix kind that comes in one long casing- easier to cut, vs. several sausages); 1 1/2 cups diced onions (yes- why bother dicing yourself?); 1 1/2 cups diced celery (again... ); 1 1/2 cups diced shallots, onion, and garlic (this is a killer mix I found at Trader Joe's); 2 tablespoons finely chopped fresh sage; 2 tablespoons finely chopped fresh thyme leaves; 4 tablespoons olive oil; 4 eggs; For the Cranberry Filling; 2 (12 ounce) bags fresh cranberries; 2 -3 cups orange juice; 1 1/2 cups spicy pecans (can be found at Trader Joe's, or use regular pecans); 1 full orange, zest of; 2 1/2 cups brown sugar

Start your day right with this Cranberry-Stuffed Cornbread Stuffing Muffins recipe. Made with stuffing mix, chicken broth, sweet Italian sausage and oni…

This Cranberry-Stuffed Cornbread Stuffing Muffins relies on simple, everyday ingredients such as for the stuffing, diced celery (again... ), finely chopped fresh sage and olive oil. It comes together quickly and makes 4 servings, at about 1455 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Cranberry-Stuffed Cornbread Stuffing Muffins delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

For the Stuffing
3 (12 ounce) boxes cornbread stuffing mix (I like the Trader Joe's kind- includes a seasoning packet)
2 (32 ounce) boxes low sodium chicken broth (I like College Inn)
1 lb sweet Italian sausage (I like the Publix kind that comes in one long casing- easier to cut, vs. several sausages)
1 1/2 cups diced onions (yes- why bother dicing yourself?)
1 1/2 cups diced celery (again... )
1 1/2 cups diced shallots, onion, and garlic (this is a killer mix I found at Trader Joe's)
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme leaves
4 tablespoons olive oil
4 eggs
For the Cranberry Filling
2 (12 ounce) bags fresh cranberries
2 -3 cups orange juice
1 1/2 cups spicy pecans (can be found at Trader Joe's, or use regular pecans)
1 full orange, zest of
2 1/2 cups brown sugar

1
Preheat oven to 325 degrees. Spray cooking spray into muffin pan.
2
In large skillet, heat olive oil to high heat. Slit sausage casing, and remove ground sausage. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the three containers of onions, garlic, shallots, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add one of the chicken broth boxes. Heat all ingredients until bubbly, then add thyme and sage just before removing from heat.
3
Pour all stuffing mix all into one very large bowl. Then pour all contents of pan plus the additional box of broth over stuffing mix. Stir all together with two large serving spoons. Set aside.
4
Rinse and drain cranberries, then heat in orange juice until juice is boiling and all cranberries pop open and become mushy. Watch that the juice doesn't boil over, so turn it down to low and keep it at a simmer. In a food processor, pulse orange zest and pecans together to get a medium ground. Strain cooked cranberries from orange juice and mix them with the zest, pecans, and brown sugar.
5
Just before baking, add the four eggs to the stuffing mix. Stir well, coating all stuffing.
6
Spoon stuffing into muffin cups, halfway, and make a bit of a well for the cranberry filling. Just not all the way to the bottom. Spoon about 1 1/2 tablespoon of cranberry filling into each muffin cup, then come back over and fill the muffins the rest of the way, covering the cranberry filling entirely. They won't rise, so they can be filled to the top. Keep the cranberry filling buried within the stuffing, since the filling is sugary and will caramelize when baked, and you don't want it to cause the muffin to stick into the pan.
7
Bake at 325 degrees for 45-55 min, or until bubbly and golden brown/crusty on top. Let cool in muffin pans and run a butter knife around the inside of each cup to loosen each muffin. That way if any of the cranberry filling has leaked out and gotten sticky, it won't cause the muffin to break apart. They will be dense so it's best to use a plate upside down on top of the muffin pan, then flip over to remove the muffins. Makes 30 large muffins.

1455

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Stuffing, 3 (12 ounce) boxes cornbread stuffing mix (I like the Trader Joe's kind- includes a seasoning packet), 2 (32 ounce) boxes low sodium chicken broth (I like College Inn), 1 lb sweet Italian sausage (I like the Publix kind that comes in one long casing- easier to cut, vs. several sausages), and more.

Yes, Cranberry-Stuffed Cornbread Stuffing Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1455 kcal
Category
Baking & Desserts

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