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Stuffing Muffins Recipe

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4.4 from 11 reviews

These savory Stuffing Muffins are a delightful twist on traditional stuffing, combining cornbread, firm white bread, pancetta, apples, and pecans baked into convenient individual portions. Perfect for holiday meals or a comforting side dish, they offer a crispy golden exterior with a flavorful, moist interior infused with herbs and a hint of sweetness from the apples.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Dry Ingredients

  • 7 cups cornbread cubes (about 3/4 inch, store-bought is fine)
  • 7 cups crustless firm white sandwich bread cubes (about 3/4 inch)
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons dried rubbed sage

Wet Ingredients and Dairy

  • 1/2 cup butter (divided)
  • 4 large eggs (beaten)
  • 2 cups low-salt chicken broth

Produce and Fresh Herbs

  • 1 large onion (chopped)
  • 1 large crisp apple (peeled and chopped)
  • 1/4 cup chopped fresh parsley
  • 4 teaspoons chopped fresh thyme

Other Ingredients

  • 6 ounces diced pancetta
  • 1 cup pecan pieces

Instructions

  1. Prepare Bread Cubes: Cut the cornbread and white sandwich bread into 3/4 inch cubes and lay them out the day before to dry. Alternatively, dry them in the oven for 5 minutes before starting. Preheat your oven to 350°F (175°C).
  2. Combine Bread Cubes: Place all the dried bread cubes into a large mixing bowl, creating the base of your stuffing mixture.
  3. Sauté Pancetta and Vegetables: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced pancetta and cook until browned. Then add the chopped onions and sauté until softened, about 2-3 minutes. Stir in the peeled and chopped apple and cook for another 3-5 minutes until softened. Add the fresh herbs (parsley and thyme), dried sage, and pecan pieces, tossing everything together before removing the skillet from heat.
  4. Season and Combine: Stir in 1 teaspoon of coarse kosher salt and 1 teaspoon of freshly ground black pepper into the vegetable and pancetta mixture. Pour this mixture over the bread cubes and toss gently to combine all ingredients thoroughly.
  5. Add Eggs and Broth: In a separate bowl, whisk together the beaten eggs and low-salt chicken broth. Pour this liquid over the bread and vegetable mixture. Toss everything together evenly and allow it to stand for 5 minutes to let the bread absorb the liquid.
  6. Prepare Muffin Cups: Generously butter twelve nonstick muffin cups to prevent sticking and add extra flavor.
  7. Fill and Bake Muffins: Spoon about 1/2 cup of the stuffing mixture into each muffin cup and press down to compact it well. Then mound another 1/2 cup of stuffing on top of each and press again to help the muffins hold their shape. Bake the muffins in the preheated oven for 22-25 minutes, or until golden brown on top.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 15 minutes. Use a small knife to loosen the edges of each muffin, then carefully pop them out of the pan. Serve warm as a delicious side dish.

Notes

  • Drying the bread cubes ahead of time or briefly in the oven helps them absorb the liquid better without becoming soggy.
  • You can substitute pancetta with bacon if pancetta is unavailable, but the flavor will be slightly different.
  • For a vegetarian version, omit pancetta and use vegetable broth instead of chicken broth.
  • These muffins can be made a day ahead and reheated gently in the oven before serving.
  • Feel free to add other nuts like walnuts or dried cranberries for extra texture and flavor.

Find it online: https://allcookedup.com/stuffing-muffins-recipe/