Cornbread Stuffing Muffins With Ham And Sage, From 'Bon Appétit' Recipe Recipe

Name: Cornbread Stuffing Muffins With Ham And Sage, From 'Bon Appétit' Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups 1/2-inch cubes cornbread; 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

Servings: persons

10 cups 1/2-inch cubes cornbread
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

1
Preheat oven to 350u00b0F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.
2
Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.
3
Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.
4
Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350u00b0F oven, about 15 minutes.
5
To ensure that the muffins can be easily removed from the pan, butter the cups generously. To release the muffins, run a plastic knife around them, twist gently, and guide them out of the pan with the knife.

1213

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 cups 1/2-inch cubes cornbread, 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), and more.

Yes, Cornbread Stuffing Muffins With Ham And Sage, From 'Bon Appétit' Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Stuffing Muffins With Ham And Sage, From 'Bon Appétit' Recipe

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