Cornbread Stuffing Muffins with Apples and Bacon
by Mimi & Vera Levin, Tastemakers in Residence
When we think of Thanksgiving, we think tradition. When we daydream about the food, we have particular images and scents ingrained in our minds. This day is filled with culture and customs and experiences passed down from year to year, but why not change it up? This year, we encourage you to put a fun twist on your typical holiday dishes.
7 cups 1 inch cubes Cornbread
7 cups 1 inch cubes crustless firm whole wheat bread
½ cup butter
6 oz chopped bacon
1 large onion, chopped
1 large honeycrisp apple, peeled and chopped
¼ cup chopped fresh parsley
1 Tbsp chopped fresh thyme
1 Tbsp sage
1 tsp coarse kosher salt
1 tsp freshly ground black pepper
4 large eggs, beaten
2 cups chicken broth
- Cut bread and lay out for 1 day to dry. Preheat oven to 350. Place bread cubes in a bowl.
- Melt 1 tbsp butter in skillet over medium heat. Add the bacon and sauté until brown. Add the onions and cook until golden.Add the apples and cook 4 minutes. Stir in herbs, salt, and pepper and remove from heat.
- Add vegetable mixture to bread mix.
- Whisk eggs, broth, and remaining butter together and pour over the bread.
- Oil twelve nonstick muffin cups and pour in mixture.
- Bake muffins until golden- roughly 25 minutes.