Corn Bread Stuffing Muffins

• 4 ounces sweet Italian turkey sausage, casings removed
• 3/4 cup diced onion
• 1/2 cup diced celery
• 1 tablespoon butter
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped celery leaves
• 2/3 cup unsalted chicken stock (such as Swanson)
• 3 tablespoons canola oil
• 2 large eggs, lightly beaten
• 1/4 teaspoon baking powder
• 2 (6.5-ounce) packages corn bread and muffin mix (such as Betty Crocker)
• Cooking spray
• 1/3 cup chopped pecans

1. Preheat oven to 400u0b0.
2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan; saute 4 minutes, stirring to crumble. Add onion, celery, and butter to pan; saute 5 minutes, stirring occasionally. Stir in sage, thyme, salt, and pepper; cook 1 minute. Stir in celery leaves.
3. Combine stock, oil, and eggs in a medium bowl, stirring with a whisk.
4. Combine baking powder and corn bread mix in a medium bowl. Add stock mixture and onion mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with chopped pecans. Bake at 400u0b0 for 12 minutes or until lightly browned.

sweet italian turkey sausage, onion, celery, butter, fresh sage, thyme, kosher salt, freshly ground black pepper, celery, chicken, canola oil, eggs, baking powder, corn bread, cooking spray, pecans

Taken from www.myrecipes.com/recipe/corn-bread-stuffing-muffins (may not work)