Cornbread Stuffing Muffins with Ham and Sage

Ingredients

• 1 teaspoon pepper black freshly ground
• 4 cups sandwich bread white firm crustless (from 6 to 7 slices)
• 0.5 cup butter (1 stick)
• 2 cups celery chopped
• 1 teaspoon kosher salt 
• 10 cups seasoning cubes for dressing
• 4 teaspoons rubbed sage dried
• 4 large eggs beaten to blend
• 0.3 cup parsley fresh chopped
• 4 teaspoons thyme sprigs fresh chopped
• 2 cups leek white green thinly sliced ( and pale parts only; 3)
• 2 cups chicken broth 
• 7 ounces ham smoked finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• aluminum foil
• microwave
• muffin liners

Directions

1. Preheat oven to 350°F. 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.
2. Transfer to large bowl.
3. Melt butter in large skillet over medium heat.
4. Add leeks and celery; cook until soft, stirring often, about 10 minutes.
5. Add ham; stir 1 minute.
6. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend.
7. Add vegetable mixture to bread; toss.
8. Add eggs and broth; toss.
9. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.
10. Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins.
11. Transfer to rack; cool.
12. 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 350°F oven, about 15 minutes.