Tiny Thanksgiving Stuffing

Tiny Kitchen, S6 E15.


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

Tiny Thanksgiving Suffing


  • 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


  • Stir cornbread mix with water and rosemary and pour into a baking pan.
  • Bake at 350°F for 6 minutes.
  • In a skillet, heat butter and cook onion and celery. Stir in sausage and herbs and cook until brown.
  • 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.