Cornbread Stuffing Muffins with Ham and Sage

Name: Cornbread Stuffing Muffins with Ham and Sage
Ingredients: 10 cups 1/2-inch cubes Cornbread for Dressing; 4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices); 1/2 cup (1 stick) butter; 2 cups thinly sliced leeks (white and pale green parts only; about 3); 2 cups chopped celery; 1 1/4 cups finely chopped smoked ham (about 7 ounces); 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; 2 cups low-salt chicken broth

"A fun twist on tradition? cornbread stuffing molded into muffins...."

INGREDIENTS

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10 cups 1/2-inch cubes Cornbread for Dressing

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

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1/2 cup (1 stick) butter

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2 cups thinly sliced leeks (white and pale green parts only; about 3)

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2 cups chopped celery

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1 1/4 cups finely chopped smoked ham (about 7 ounces)

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1/4 cup chopped fresh parsley

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4 teaspoons chopped fresh thyme

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4 teaspoons dried rubbed sage

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1 teaspoon coarse kosher salt

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1 teaspoon freshly ground black pepper

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4 large eggs, beaten to blend

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2 cups low-salt chicken broth

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