Cornbread Stuffing Muffins with Ham and Sage

Ingredients for Cornbread Stuffing Muffins with Ham and Sage

• 2400ml 1/2-inch cubes Cornbread for Dressing

• 950ml 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)

• 110g (1 stick) butter

• 450g thinly sliced leeks (white and pale green parts only

• about 3)

• 200g chopped celery

• 130g finely chopped smoked ham (about 200g )

• 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

• 475ml low-salt chicken broth

Preheat oven to 177°C. 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 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 120ml stuffing mixture into each muffin cup. Press to compact. Mound about 120ml remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.

Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. 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 177°C oven, about 15 minutes.

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