Cornbread Stuffing Muffins

     The great debate is always cornbread or white bread.  The answer is cornbread....at least if your roots go deep into the south.  I love dressing/stuffing, and this recipe is very similar to my grandmothers dressing (minus the sausage).  These are savory, so they make a great dinner side, or if you don't mind savory (and I don't) I love to pop these in for breakfast as well.
     Truth, I don't really need a season or a time of day to justify eating these.  They are delicious.  The key is picking a good cornbread mix-nothing too sweet/honey-ish.
     So...if you want to try out a stuffing as it should be-try these!  (The original recipe is from JimmyDean.)

Cornbread Stuffing Muffins

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Ingredients:  1 lb sage sausage (I halved this b/c it's all I had), 2 large stalks of celery (finely chopped-should be about 1 c.), 1 medium onion (finely chopped-should be about 1 c.), 2 boxes of corn bread muffin mix (about 16 oz each), 2 eggs, 2/3 c. chicken broth, 1/4 c. sour cream, 1/2 t. ground sage, kosher salt, 1/2 t. ground black pepper
Instructions:  
1.  Cook sausage, onion, and celery until sausage is brown.  Drain and set aside.
2.  Beat egg, add chicken broth, and yogurt.  Blend well.  Add in muffin mix and stir until just moistened.  Stir in sausage, sage, salt and pepper.
4.  Spoon into greased muffin cups (about 3/4 of the way full).
5.  Bake 15-20 minutes (until light golden brown).