Good Day Appetizers: Courtney's Cornbread Dressing Cups

We're bringing you our favorite appies! Check out Court's Cornbread Dressing Cups RECIPE Cornbread Dressing by G. Garvin (modified by Courtney Dempsey) * Before prepping dressing; thaw phyllo cups 1 batch corn bread 1/2 cup (1 stick) butter 2 medium leeks, diced 4 stalks celery, diced 1 1/2 teaspoons poultry seasoning 1 1/2 teaspoons dried sage leaves 2 cups veggie stock 1/2 cup heavy cream First prepare corn bread; set aside. Preheat oven to 350 F. In a large saucepan melt butter over medium heat. Add leeks and celery; sauté until tender. Stir in poultry seasoning and sage. Crumble in corn bread and combine well. Stir in veggie stock and cream; mix well. Pour corn bread mixure into a greased 13x9x2" pan. Bake for 30 to 35 minutes or until golden. Scoop dressing into phyllo cups, top with pepper jack cheese (or cheese of your choice) and follow baking instructions.