Name: Cornbread Stuffing Muffins with Ham and Sage
Yield: Makes 12
Ingredients: 10 cups 1/2-inch cubes Cornbread for Dressing; 4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices); 1/2 cup (1 stick) butter; 2 cups thinly sliced leeks (white and pale green parts only; about 3); 2 cups chopped celery; 1 1/4 cups finely chopped smoked ham (about 7 ounces); 1/4 cup chopped fresh parsley; 4 teaspoons chopped fresh thyme; 4 teaspoons dried rubbed sage; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 4 large eggs, beaten to blend; 2 cups low-salt chicken broth

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Cornbread Stuffing Muffins with Ham and SageCon Poulos

A fun twist on tradition— cornbread stuffing molded into muffins.

Recipe information

Yield
Makes 12

Ingredients

10 cups 1/2-inch cubes Cornbread for Dressing

4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)

1/2 cup (1 stick) butter

2 cups thinly sliced leeks (white and pale green parts only; about 3)

2 cups chopped celery

1 1/4 cups finely chopped smoked ham (about 7 ounces)

1/4 cup chopped fresh parsley

4 teaspoons chopped fresh thyme

4 teaspoons dried rubbed sage

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

4 large eggs, beaten to blend

2 cups low-salt chicken broth

Preparation

Step 1
Preheat oven to 350°F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.
Step 2
Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.
Step 3
Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.
Step 4
DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes