Stuff it!

I am pretty much a traditionalist when it comes to Thanksgiving dinner. The main course is turkey, period. Each year though, I try to come up with a new version of stuffing (dressing). They say it's stuffing if it goes in the bird and dressing if cooked in a pan. I do both. This year I made stuffing "muffins".

1 box Jiffy
1c. frozen corn
1 teas. sage
1 box Rice a Roni
1 onion
2 stalks celery with leafy tops
1 lb. turkey sausage
Emeril's seasoning
1 can Swanson chicken broth
1 egg

You need to cook a pan of Jiffy cornbread a few days ahead. Add a cup of frozen corn (just put corn in a colander and pour some hot water over it to thaw) and 1 teaspoon sage to the batter.
On the day you are making the stuffing, cut the cornbread into cubes and spread on a cookie sheet. Bake at 325 until golden brown.
Cook a box of Rice a Roni wild rice.
Chop an onion and two celery stalks including leafy tops. Saute in olive oil until onion is translucent. You can use the frozen trinity mix ( about 1 1/2 c.)
Remove onion and celery and in the same pan cook 1 lb. crumbled turkey sausage.
Drain off any fat.
In a large bowl, combine cornbread, rice, onion, celery and sausage.
Moiston with chicken broth (1/4-1/2 c.).
Season with 2 teaspoons of Emeril's seasoning. I make my own with the recipe from his website.
At this point, taste it. If you used unseasoned sausage, you may want to add more seasoning.

Stuff turkey, chickens or hens.
Whisk an egg and add it to the stuffing that is left. Mix. Put in prepared muffin pan. Mound tops like muffins. Bake at 325 for 30 min.