Cornbread 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.
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.
Cornbread Stuffing Muffins with Apple and Pancetta
- 7 cups cornbread cubes about 3/4 inch, store-bought is fine
- 7 cups crustless firm white sandwich bread cubes about 3/4 inch
- 1/2 cup butter divided
- 6 ounces diced pancetta
- 1 large onion chopped
- 1 large crisp apple peeled and chopped
- 1 cup pecan pieces
- 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
- 2 cups low-salt chicken broth
- 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.
- Put the bread cubes in a large bowl.
- Melt 4 tablespoons 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.
- Add 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread and toss.
- Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.
- Generously butter twelve nonstick muffin cups. Spoon 1/2 cup of stuffing mixture into each muffin cup. Press to compact. Mound another 1/2 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share 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*)
Pomagranate Apple Cranberry Relish (Have you picked up on my apple theme?)
Bourbon Hazelnut Sweet Potatoes
Pumpkin Spice Cake with Maple Frosting
More Thanksgiving Recipes from the Web:
Wild Rice Stuffing with Cranberries Bacon and Pecans ~ TidyMom
Crispy Lemon Brussels Sprouts ~ What’s Gaby Cooking
Balsamic Glazed Roasted Squash ~ Kalyn’s Kitchen
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I love your site! I just ran across it and I must say, everything looks so yummy and delicious. This gives me inspiration to get back in the kitchen to make some of these recipes. I’m a former US Navy Cook/Baker while stationed in Norfolk, Va. aboard the USS Harry E. Yarnell (CG-17).
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I’ve come back to this recipe every year since 2013. Thank you!
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Made this last year…Amazing! Everyone raved over them. And they freeze wonderfully, too! One problem. I can’t remember if I used the cornbread or all store bought seasoned white bread cubes. I have never seen cornbread cubes sold where I live, only the crushed cornbread stuffing mix, so know I didn’t use them. Can I substitute the cornbread stuffing cubes for the crumbly cornbread stuffing mix, and if so, would I need to adjust the amount of broth? (Thinking the finely chopped cornbread mix will absorb more liquid.) I wrote a note on my print out from last year saying “use 3- 31/2 cups broth if using all store bought dried cubes.” Ugh! Thanks!
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These look delicious! Can I sub vegetable broth for chicken broth as I’m a vegetarian?
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I constantly spent my half an hour to read this blog’s articles
or reviews every day along with a mug of coffee.
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.
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Oh!!! Stuffing is my absolute favorite thing, and these look amazing!!! I think I’m going to try them this year.
Thanks for sharing!
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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
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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.
Individually sized. Clever. GREG
A magical pairing! I hope you had a lovely Thanksgiving!
I could seriously do Thanksgiving all over again with these :)
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 ;-)
I just love muffins. Fullstop. This is just fab. I’ll have to cook this soon.
Wonderful Idea! I love this idea and the combination of flavors sounds wonderful.
omg Great idea!! Happy holidays!!
i’m with you, it’s cuter served individually. sounds like a good savory muffin.
A lovely combination of flavours.
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.
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.
I have never made a savory muffin. What a great addition to the Thanksgiving plate.
For the white bread, do I need to cut the crust off, or did you mean to not by a style of bread with a hard crust?
If you use soft “sandwich” bread, there’s no need to cut off the crust. However, if using french bread or something with a tough crust, it’s a good idea to cut it off. :)
Love the crunchy edges of our stuffing, great idea!!
Have a wonderful Thanksgiving !!
This is amazing! Little muffins. Perfect for my mouth.
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!!
These look perfect…what a great combination. I love making stuffing in muffin form because I love my stuffing crispy. Yum!