Side Pannel
Cornbread Stuffing Muffins with Apple and Pancetta
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Serves: 12 servings
Cornbread Stuffing Muffins with Apple and Pancetta
- Recipe Submitted by Whoopie on 10/30/2014
Category: Chicken, Apples, Breakfast
Ingredients List
- 7 cups ¾ inch cubes Cornbread (store-bought is fine)
- 7 cups ¾ inch cubes crustless firm white sandwich bread
- ½ cup (1 stick) butter, divided
- 6 oz. diced pancetta
- 1 large onion, chopped
- 1 large crisp apple, peeled and chopped
- 1 cup pecan pieces
- ¼ 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
- 2 cups low-salt chicken broth
Directions
Cut and lay bread cubes out the day before to dry. (Or dry them out in the oven for 5 minutes before starting.) Preheat oven to 350 degrees F.
Put the bread cubes in a large bowl.
Melt 4 Tb. butter in large skillet over medium heat. Add the pancetta and sauté until brown. Then add the onions and cook to soften””2-3 minutes. Add the apples and soften another 3-5 minutes. Finally add the herbs and pecans. Toss and remove from heat.
Add 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread and toss.
Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.
Generously butter twelve nonstick muffin cups. Spoon ½ cup of stuffing mixture into each muffin cup. Press to compact. Mound another ½ cup of remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape. Bake muffins until golden, about 22-25 minutes. Cool in pan 15 minutes. Using small knife, loosen muffins and pop out of pan.
Notes:
Can be made 1 day ahead. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes. Loosen from muffin pan with a butter knife.
Put the bread cubes in a large bowl.
Melt 4 Tb. butter in large skillet over medium heat. Add the pancetta and sauté until brown. Then add the onions and cook to soften””2-3 minutes. Add the apples and soften another 3-5 minutes. Finally add the herbs and pecans. Toss and remove from heat.
Add 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread and toss.
Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.
Generously butter twelve nonstick muffin cups. Spoon ½ cup of stuffing mixture into each muffin cup. Press to compact. Mound another ½ cup of remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape. Bake muffins until golden, about 22-25 minutes. Cool in pan 15 minutes. Using small knife, loosen muffins and pop out of pan.
Notes:
Can be made 1 day ahead. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes. Loosen from muffin pan with a butter knife.
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