Rachael Ray: Cornbread, Bacon & Sage Stuffing Muffins Recipe

Rachael Ray: Cornbread, Bacon & Sage Stuffing Muffins + Black Pepper & Honey Butter

Ryan Scott was challenged to make five different Thanksgiving side dish recipes in just one hour. He already shared his recipe for Asparagus, Green Bean Casserole, while Rachael couldn’t stop talking about about his Cornbread, Bacon, and Sage Muffins that are served with a Black Pepper and Honey Butter. These are individual muffins made out of stuffing, which means each person can have their own crunchy and soft stuffing!

To get the recipe for Ryan’s Cornbread Stuffing Muffins, click next page.

Rachael Ray: Cornbread, Bacon & Sage Stuffing Muffins + Black Pepper & Honey Butter Recipe Ingredients

• 1 package pre-diced celery
• 1 package pre-cooked cornbread – diced
• 1 bunch fresh sage
• 1 bunch fresh thyme
• cooking spray – for spraying muffin tin
• 1 package pre-diced onions
• slab of bacon – diced
• 2 eggs
• 1 bunch fresh parsley
• 1/4 C chicken stock

For the Black Pepper Honey Butter:

• 1 stick butter
• 2 tbsp honey
• 1 tbsp black pepper

Rachael Ray: Cornbread, Bacon & Sage Stuffing Muffins + Black Pepper & Honey Butter Recipe Directions

1. In a large pan, saute onion, celery, and bacon until tender, about 8-10 minutes, then drain the oil
2. Put the cornbread in a large bowl with 2 eggs, onion, celery, and bacon, thn mix and combine with the fresh herbs
3. Scoop the mixture into sprayed muffin tins and baked at 325 degrees for 15-25 minutes, until muffins are crispy on top
4. To make the black pepper honey butter, mix butter, honey, and black pepper in a large bowl