Apple & Pancetta Stuffing Muffins
If you’re in need of a last minute side dish to contribute to your Thanksgiving feast I’ve got you covered. These Apple, sage and pancetta stuffing muffins are to notch. Not only are they simple to prepare but they’re packed with my favorite fall flavors. Tart apples, salty pancetta and zesty sage make for a unique yet tasty way to celebrate the season. I hope you all enjoy these as much as we do. They also make a great breakfast and pair well with fried eggs.
Happy (almost) Thanksgiving everyone!
Apple & Sage Stuffing Muffins
Prep Time: 20 minutes Cook Time: 35 minutes Serves: 12 muffins
- 6 1/2 cups white bread, cubed (about 1 loaf)
- 1/2 pound pancetta, diced
- 2-3 leeks, diced, light and pale green parts only (about 1 1/4 cups worth)
- 3 celery ribs, thinly sliced
- 1 tart apple, cored, peeled and chopped
- 5 large sage leaves, finely chopped
- 3 teaspoons minced thyme (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1 cup low sodium chicken stock
- 2 large eggs, lightly beaten
Preparation
- Preheat the oven to 300F. Lightly grease a muffin tin or line it with paper liners.
- On two rimmed baking sheets place the bread cubes in a single layer and bake for about 8-10 minutes or until lightly toasted, shake the pan once or twice while baking. Remove from the oven and turn the temperature up to 350F.
- In a heavy bottom skillet sauté the pancetta over medium-high heat until lightly browned and crisp on all sides, about 6 minutes. Transfer to paper towels to drain reserving the fat from the pancetta in the pan to cook your veggies in. Add the leeks and cook until translucent and fragrant, about 5 minutes. Add the celery and and continue to cook for about 3 minutes longer. Stir in the apples, sage, thyme and salt and cook for 3 more minutes.
- Remove from the heat and stir in the bread crumbs, pancetta and chicken stock. Give everything a good stir. Taste for seasonings and if it needs a touch more salt or any other seasoning add that now. Stir in the eggs and mix well.
- Divide the mixture between the muffin cups and bake in the oven until the tops are lightly browned, about 23-27 minutes. Cool in the pan for about 15 minutes before using a butter knife to loosen the muffins out of the tin. Continue to cool on a wire rack before enjoying.
Notes
*Store muffins at room temperature in foil for up to 3 days.
These look amazing! Can you tell me where you sourced your metal cups?
These just went in the oven. So excited to try this – something new for the thanksgiving table!