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Cornbread Stuffing Muffins with Apple and Pancetta

Stuffing Muffins with Apple and Pancetta

Every dish is better when served in cute individual portions. Cornbread Stuffing Muffins with Apple and Pancetta are no different. They are easy to pick up and crispy around the edges. Who doesn’t love that?

I’ve been making Stuffing Muffins at Thanksgiving for years. What started out as a solution to my lack of 9 X 13 baking dishes has become a house-hold sensation. Not only does each person get a perfect portion of stuffing, but every single serving has the toasted edges that provide crunchy contrast to an otherwise soft dish.

Plus Cornbread Stuffing Muffins with Apple and Pancetta are cute, and cuteness matters.

You can make stuffing muffins with any variety of stuffing, yet I’m sharing MY favorite stuffing recipe. This mix of cornbread, white bread, fresh herbs, crispy pancetta, toasty pecans, and sweet apples is a stuffing-lovers dream. BIG bold flavors enveloped in a moist buttery texture… Mmmmmmm. It goes perfect with the Apple Cider Turkey Gravy I made earlier this week.

How to Make Stuffing

Make stuffing as you normally would, then simply pack it into well buttered muffin tins and bake. To remove the muffins, run a butter knife around the edges and pop them out.

Stuffing Recipe

Cornbread Stuffing Muffins with Apple and Pancetta

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:

  • 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 ounces 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:

  1. 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.
  2. Put the bread cubes in a large bowl.
  3. 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.
  4. Add 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread and toss.
  5. Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.
  6. 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.
  7. *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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

By the way, Thanksgiving is TOMORROW… if you happened to forget.

If you’ll be running to the market later this evening to gather all your ingredients, here are a few recipes that could really help a last-minute cook:

Roasted Cornish Game Hens (Ahem, you don’t have time to thaw a turkey. *wink*)

Apple Cider Gravy

Apple Celery Root Gratin

Pomagranate Apple Cranberry Relish (Have you picked up on my apple theme?)

Bourbon Hazelnut Sweet Potatoes

D%@! Good Corn Pudding

Haricot Vert and Micro Taters

Pumpkin Spice Cake with Maple Frosting

Brandy Apple Mini Pies

Fresh Plum Cake

Cornbread Stuffing Muffins

More Thanksgiving Recipes from the Web:

Wild Rice Stuffing with Cranberries Bacon and Pecans ~ TidyMom

Perfect Mashed Potatoes ~ The Little Kitchen

Crispy Lemon Brussels Sprouts ~ What’s Gaby Cooking

Balsamic Glazed Roasted Squash ~ Kalyn’s Kitchen

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40 Responses to “Cornbread Stuffing Muffins with Apple and Pancetta”

  1. Cassieposted November 23, 2011 at 7:15 am

    These look perfect…what a great combination. I love making stuffing in muffin form because I love my stuffing crispy. Yum!

    Reply

  2. Bev Weidnerposted November 23, 2011 at 8:45 am

    This is amazing! Little muffins. Perfect for my mouth.

    Reply

  3. Alicia@ eco friendly homemakingposted November 23, 2011 at 8:53 am

    Oh I agree these look amazing! I love the crunchy part around dressing so these will be great to fix. Thanks for the recipe. I am new to your blog and am so glad that I found it!!

    Reply

  4. vianneyposted November 23, 2011 at 10:12 am

    Love the crunchy edges of our stuffing, great idea!!

    Have a wonderful Thanksgiving !!

    Reply

  5. Heleneposted November 23, 2011 at 11:18 am

    I have never made a savory muffin. What a great addition to the Thanksgiving plate.

    Reply

  6. Jeanetteposted November 23, 2011 at 12:01 pm

    I do love the idea of stuffing muffins, makes it more fun to eat – everyone gets lots of crust and great way to control portion size.

    Reply

  7. JoDee Lunaposted November 23, 2011 at 1:03 pm

    I’m thoroughly impressed with your website and on the look out for creative posts to feature a snippet of on my creativity website so my readers can visit people, like you, who can really cook. If you’re ever interested, stop by.

    Reply

  8. Angie's Recipesposted November 23, 2011 at 1:53 pm

    A lovely combination of flavours.

    Reply

  9. skip to malouposted November 23, 2011 at 5:38 pm

    i’m with you, it’s cuter served individually. sounds like a good savory muffin.
    Happy thanksgiving!

    Reply

  10. Alison @ Ingredients, Inc.posted November 23, 2011 at 5:45 pm

    omg Great idea!! Happy holidays!!

    Reply

  11. Nanaposted November 23, 2011 at 8:17 pm

    Wonderful Idea! I love this idea and the combination of flavors sounds wonderful.

    Reply

  12. Michaelposted November 23, 2011 at 9:23 pm

    I just love muffins. Fullstop. This is just fab. I’ll have to cook this soon.

    Reply

  13. Sanjeeta kkposted November 25, 2011 at 6:06 am

    What a wonderful idea to stuff muffins…and individual portions do look good besides satisfying the ego of having the cake and eating it too ;-)

    Reply

  14. marlaposted November 25, 2011 at 10:06 pm

    I could seriously do Thanksgiving all over again with these :)

    Reply

  15. Brian @ A Thought For Foodposted November 27, 2011 at 8:26 am

    A magical pairing! I hope you had a lovely Thanksgiving!

    Reply

  16. sippitysupposted November 27, 2011 at 5:47 pm

    Individually sized. Clever. GREG

    Reply

  17. Monetposted November 27, 2011 at 9:11 pm

    Yes! I’m all about individual portions too. This looks delicious, as always, and your words make me smile, yet again. I hope you have a blessed week and a wonderful season of joy and food and fun.

    Reply

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  25. Peter @Feed Your Soul Tooposted November 8, 2013 at 3:57 pm

    I am doing a round-up of Thanksgiving Stuffing recipes on my Friday Five – Thanksgiving Stuffing addition and I featured your recipe over at Feed Your Soul Too. – http://www.feedyoursoul2.com/2013/11/friday-five-thanksgiving-stuffing-addition.html

    Reply

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  29. Patriciaposted November 22, 2013 at 9:18 pm

    Oh!!! Stuffing is my absolute favorite thing, and these look amazing!!! I think I’m going to try them this year.
    Thanks for sharing!

    Reply

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  32. tomposted November 29, 2013 at 2:49 pm

    Great idea (you just got a new loyal reader)!

    Just made these and they were a big hit. I added a little more apple and some celery, and due to a last minute shopping issue, I had to use pre-packaged stuffing from a bag, but an extra cup and a half of stock seemed to balance it out nicely.

    thanks!

    Reply

  33. Garryposted March 22, 2014 at 4:51 am

    I constantly spent my half an hour to read this blog’s articles
    or reviews every day along with a mug of coffee.

    Reply

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  35. Marissaposted November 10, 2014 at 1:34 pm

    These look delicious! Can I sub vegetable broth for chicken broth as I’m a vegetarian?

    Reply

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