Ingredients

• 1 1/2 cups water
• 1 (8.5 ounce) package corn bread mix (such as Marie Callender's®)
• 1/4 cup butter
• 1 cup diced onion
• 1 cup diced celery
• 1 (6 ounce) box turkey stuffing mix
• 2 teaspoons poultry seasoning (optional)
• 3 eggs
• 7 fluid ounces chicken broth, or to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan. Grease 15 muffin cups or line with paper muffin liners.
2. Combine water and corn bread mix in a bowl; stir until smooth. Pour batter into 8x8-inch baking pan.
3. Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Remove from oven; reduce temperature to 350 degrees F (175 degrees C). Cool corn bread until easily touched, about 15 minutes.
4. Melt butter in a skillet over medium heat. Stir onion and celery into the skillet; cook and stir until vegetables are firm yet tender, 5 to 7 minutes. Remove from heat; cool.
5. Crumble cooled cornbread into a large bowl. Stir in stuffing mix and poultry seasoning; mix until well combined.
6. Stir eggs into the cooled vegetable mixture; pour immediately into cornbread mixture. Stir until well mixed. Pour in chicken broth; stir until ingredients stick together. Form mixture into palm-size balls; place into prepared muffin cups.
7. Bake in preheated oven until tops spring back when lightly pressed, about 35 minutes.