Following package instructions to prepare the goodees corn free bread mix. Let cool completely before cubing into bite size pieces. Let cubed cornbread sit out and dry out for at least an hour. Preferably overnight.
In a pan brown off sausage chopping up into small pieces. Once sausage is fully cooked set aside to cool
Sauté the carrots, onion and celery in the remaining sausage fat. Cook until softened then add in cranberries and seasoning.
Pour in the turkey stock and bring to a simmer then remove from heat and let cool for about 10-15 minutes.
Whisk 2 eggs and add them to the cubed cornbread along with the sausage and turkey broth mixture. Gently fold the ingredients so that the mixture is moist and fully incorporated. You want there to be big hunks of cornbread so don’t over mix.
Portion the stuffing into either a traditional muffin pan or paper muffin cups. Bake for 20-25 minutes at 350 until tops become golden brown
Let cool before removing from muffin pan. You can reheat by placing muffins on a sheet pan and bake for 10 minutes or microwaving for a minute or just until warm.