GMA Recipe: Maria's Stuffin' Muffins

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Maria's Stuffin' Muffins
From Rose Anne Belluso from Flemington, N.J., who entered her sister, Maria Vitale's, recipe
Friday, November 9, 2007

Thanksgiving is just around the corner, and no turkey dinner would be complete without the stuffing. In mid-October, chef Emeril Lagasse sent out a call to find the best stuffing recipe in the country. Hundreds of people sent their recipes, and after poring through all of them, Emeril and GMA have narrowed down the competition to five favorites.

Maria's Stuffin' Muffins

This recipe was submitted by Rose Anne Belluso. She said, "This is my sister Maria's adaptation of our traditional family recipe. This stuffing is sooooo good that we think the turkey should be the side dish and the stuffing the main event. It is the perfect combination of sweet and savory, moist and crunchy. Sometimes Maria puts the stuffing in muffin tins and we each get our own "indi" crispy on the outside, moist on the inside stuffing muffin. Sending this in will be a total surprise to my sister who would never have the notion to send it herself."

Ingredients

1 bag Pepperidge Farm cornbread cubes

1 pound bulk sage pork sausage

1 stick butter

2 chopped onions

2 cups chopped celery

2 Granny Smith apples, peeled and chopped

1 bag craisins (dried cranberries)

1 cup chopped pecans or walnuts

2 to 3 cups low sodium chicken stock

2 eggs

2 teaspoons baking powder

Salt and pepper to taste

Directions

Place cornbread cubes in large mixing bowl.

Saute sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.

Melt butter in same skillet and saute celery until crisp and tender. Add to bowl. Add apple and remaining ingredients, except broth.

Mix all and then add broth until thoroughly moistened but not really wet. Add eggs and baking powder. Mix well.

Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

Recipe courtesy of Rose Anne Belluso and Maria Vitale, copyright © 2007.

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