Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit

Name: Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 1 teaspoon freshly ground black pepper; 946 milliliters 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices); 118 milliliters (1 stick) butter; 473 milliliters chopped celery; 1 teaspoon coarse kosher salt; 2 liters 1/2-inch cubes cornbread; 4 teaspoons dried rubbed sage; 4 larges eggs, beaten to blend; 59 milliliters chopped fresh parsley; 4 teaspoons chopped fresh thyme; 473 milliliters thinly sliced leeks (white and pale green parts only; about 3); 473 milliliters low-salt chicken broth; 198 grams 1/4 cups finely chopped smoked ham (about

Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit might be just the morn meal you are searching for. One portion of this dish contains around 7g of protein, 10g of fat, and a total of 150 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of cubes cornbread, cubes sandwich bread, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Southern cuisine.

Instructions

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.

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Bread Cubes

Butter

Corn

Equipment you will use

Baking Sheet

Muffin Liners

Oven

Transfer to large bowl.

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Bowl

Melt butter in large skillet over medium heat.

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Butter

Equipment you will use

Frying Pan

Add leeks and celery; cook until soft, stirring often, about 10 minutes.

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Celery

Leek

Add ham; stir 1 minute.

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Ham

Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend.

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Coarse Salt

Pepper

Herbs

Add vegetable mixture to bread; toss.

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Vegetable

Bread

Add eggs and broth; toss.

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Broth

Egg

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.

Ingredients you will need

Stuffing

Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins.

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Oven

Knife

Frying Pan

Transfer to rack; cool.

Do ahead: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.

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Microwave

Aluminum Foil

Oven

Test-kitchen tip: 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.

Ingredients you will need

Butter

Equipment you will use

Knife

Frying Pan

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 946milliliters

1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)118milliliters

(1 stick) butter 473milliliters

chopped celery 1teaspoon

coarse kosher salt 2liters

1/2-inch cubes cornbread 4teaspoons

dried rubbed sage 4larges

eggs, beaten to blend 59milliliters

chopped fresh parsley 4teaspoons

chopped fresh thyme 473milliliters

thinly sliced leeks (white and pale green parts only; about 3)473milliliters

low-salt chicken broth 198grams

1/4 cups finely chopped smoked ham (about

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Gunderloch Estate Riesling Dry. It has 4.3 out of 5 stars and a bottle costs about 15 dollars.