Cornbread Stuffing Muffins with Ham and Sage

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.