Cornbread Stuffing Muffins with Ham and Sage

Cornbread Stuffing Muffins with Ham and Sage
Photo by Con Poulos

Ingredients

  • 1 ¼ cups smoked ham
  • 4 cups crustless firm white sandwich bread (from 6 to 7 slices)
  • 2 cups low-salt chicken broth
  • 10 cups Cornbread for Dressing
  • 4 large eggs
  • 2 cups celery
  • 1 teaspoon coarse kosher salt
  • + 6 more ingredients
    • 2 cups leeks
    • 1 teaspoon freshly ground black pepper
    • 8 tablespoons butter
    • ¼ cup fresh parsley
    • 4 teaspoons dried rubbed sage
    • 4 teaspoons fresh thyme

Preheat oven to 350°F. 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. Melt butter in large skillet over medium heat. Add leeks and celery; cook...

View full recipe at Epicurious

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