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Food is foremost on the minds of Thanksgiving guests. While food is a big deal on just about every holiday, the meal really takes center stage on Thanksgiving.

Although turkey can be a delicious main course, many Thanksgiving diners might admit they anticipate the side dishes more than the turkey. Potatoes, soups, salads and dinner rolls are all competing for space on the Thanksgiving table and can be equally tasty. However, perhaps no side dish is more synonymous with Thanksgiving than stuffing.

Though stuffing is sometimes cooked inside the turkey, others prefer to prepare it in a casserole dish. There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for “Stuffin’ Muffins” courtesy of “Lord Honey Traditional Southern Recipes With a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.

Stuffin’ Muffins

Makes 1 dozen

1 pound breakfast sausage

2 medium onions, diced

2 cups diced fresh baby portobello mushrooms

1⁄2 cup butter

8 cups crumbled cornbread

Salt and ground black pepper to taste

1 tablespoon dried rubbed sage

1 teaspoon onion powder

1⁄2 cup shaved or grated parmesan cheese

2 eggs

1 1⁄4 cups chicken or veggie broth or stock

Preheat oven to 350 F. Butter a 12-hole muffin tin.

In a large skillet, crumble the sausage and cook until halfway done. Add the onions, mushrooms and butter. Cook until tender.

In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs and broth. Mix with hands until all ingredients are moist but hold together.

Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.

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