Tiny Thanksgiving Stuffing

As hearty as this Thanksgiving stuffing may be, we doubt you'll be full.


  • 1 tablespoon cornbread mix
  • 1 teaspoon water
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon butter
  • 1 teaspoon onion
  • 1 teaspoon celery
  • 1 tablespoon sausage, removed from the casing
  • 1/4 teaspoon thyme
  • 1 tablespoon chicken stock


  1. Stir cornbread mix with water and rosemary and pour into a baking pan.
  2. Bake at 350°F for 6 minutes.
  3. In a skillet, heat butter and cook onion and celery. Stir in sausage and herbs and cook until brown.
  4. Remove cornbread from the oven and cut into cubes. Mix cornbread with sausage mixture and chicken stock, then pour into casserole dish. Bake at 350°F for 10 minutes.