
Cornbread Stuffing Muffins with Ham and Sage
A delicious american dish.
Total Time
156 min
Serves
6
Rating
0.0 (0)
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
Instructions
- 1
Preheat oven to 350°F.
- 2
Generously butter twelve 1/3-cup nonstick muffin cups.
- 3
Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets.
- 4
Dry slightly in oven, about 5 minutes.
- 5
Transfer to large bowl.
- 6
Melt butter in large skillet over medium heat.
- 7
Add leeks and celery; cook until soft, stirring often, about 10 minutes.
- 8
Add ham; stir 1 minute.
- 9
Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend.
- 10
Add vegetable mixture to bread; toss.
- 11
Add eggs and broth; toss.
- 12
Let stand 5 minutes; toss again.
- 13
Spoon about 1/2 cup stuffing mixture into each muffin cup.
- 14
Press to compact.
- 15
Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.