Sausage-Seafood Mini Corn Muffins

• 1 package (16 ounces) corn bread stuffing mix
• 4 ounces turkey Italian sausage, casings removed
• 2 cups finely chopped onion
• 1/2 cup finely chopped celery
• 2 tablespoons olive oil
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 1-1/3 cups water
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 can (6 ounces) small shrimp, rinsed and drained
• 6 egg whites
• 2 eggs
• 1/8 teaspoon garlic powder
• 2-3/4 cups shredded reduced-fat cheddar cheese, divided

1. In a food processor, process the stuffing mix until finely crushed; set aside. Crumble sausage into a
2. ; add the onion, celery and oil. Cook over medium heat until sausage is no longer pink and vegetables are crisp-tender; drain. Remove from the heat; stir in the next seven ingredients and crushed stuffing. Fold in 2 cups cheese.
3. Spoon 2 tablespoons into miniature muffin cups coated with cooking spray. Sprinkle with remaining cheese. Bake at 350u0b0 for 20-22 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to wire racks.

corn bread stuffing mix, turkey italian sausage, onion, celery, olive oil, condensed chicken broth, water, crabmeat, shrimp, egg whites, eggs, garlic, cheddar cheese

Taken from www.tasteofhome.com/recipes/sausage-seafood-mini-corn-muffins/ (may not work)