Cornbread Stuffing Muffins with Ham and Sage
AmericanHardNone

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. 1

    Preheat oven to 350°F.

  2. 2

    Generously butter twelve 1/3-cup nonstick muffin cups.

  3. 3

    Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets.

  4. 4

    Dry slightly in oven, about 5 minutes.

  5. 5

    Transfer to large bowl.

  6. 6

    Melt butter in large skillet over medium heat.

  7. 7

    Add leeks and celery; cook until soft, stirring often, about 10 minutes.

  8. 8

    Add ham; stir 1 minute.

  9. 9

    Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend.

  10. 10

    Add vegetable mixture to bread; toss.

  11. 11

    Add eggs and broth; toss.

  12. 12

    Let stand 5 minutes; toss again.

  13. 13

    Spoon about 1/2 cup stuffing mixture into each muffin cup.

  14. 14

    Press to compact.

  15. 15

    Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.

Cooking Timer

02:36:00
Custom Timer (minutes)

Recipe Info

Prep Time:40 min
Cook Time:116 min
Total Time:156 min
Difficulty:Hard
Servings:6