Pancetta and Sage Stuffing Muffins

Scones & Muffins, Sides, Thanksgiving

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

Hi. I’m baaaaack.

I actually never left, but sometimes the one day breaks between posts make me miss you a lot. I can say this because we’ve moved past the whole newness in our relationship. I don’t care if I love you more at this point. It just is what is…you know?!

Wait, do you think it’s weird I’m talking about our relationship in public like this? Whatever. DEAL!

I feel like you know me pretty well at this point. You understand who I am as a person. You know I have an affinity for glitter nail polish. You know I cry sometimes and make pancakes. You know I think fantasy football is stupid. You ALSO know that I loooove to try and make stuff cute.

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

I made churros (that sometimes can look like…I don’t have to say it. You know)…into Churro Tots! And complicated pretzels into Pretzel Tots. And sloppy, meat sandwiches into Sloppy Joe Sliders! I’m starting to think my life calling is to take normal dishes that are totally minding their own business and give them a “cute” makeover.

Almost like that scene in Clueless when D and Cher take Ty from rough and stoner-like to cute and dumb. Just like that…but with sandwiches and fried things…and now, stuffing.

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

Despite its revamped, cute form, this stuffing is a winner all on its own.

If you decided against the whole muffin tin thing, then I urge you to simply make this as directed below and put it in a casserole dish and bake. DELICIOUS!

It’s studded with onions, leeks, celery, fragrant sage…and pancetta.

I currently have a huge crush on pancetta…and I’m starting to think it has everything to do with how it looks like swirl bread on the inside. It makes me want to eat it raw. #notreally #butsorta

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

This stuffing is pretty straight forward. You start by toasting the cubes of bread.

Cook the pancetta. To its grease, you add the vegetables. Cook them until they’re cooked.

Add the pancetta back. Pour in some chicken stock. Salt to taste. Stir some eggs in. And then pack the muffin tins with the stuffing.

Bake and then done.

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

A few pro tips along the way?!

Make sure the stuffing is pretty moist. This will help with it keeping its shape as it cooks in the muffin tin. I didn’t do this with two of them and they fell apart. Just pack the stuffing in those tins tightly. That’s all.

And…the salt. It’s tricky! Salt to taste…for sure! If you use pancetta…AND a salty chicken broth, the 1/2 teaspoon below will be WAY too much. So yeah, salt to taste.

That is all.

P.S. Do you see my chipped nail polish below?! I’m allowing you to judge me. It’s been a looooong week..(and it’s Wednesday). πŸ™‚

Pancetta and Sage Stuffing Muffins // www.acozykitchen.com

Pancetta Sage Stuffing Muffins

Print this recipe!

6 1/2 cups of white bread, cubed (about 1 loaf)
1/2 pound pancetta, diced
1 cup yellow onion, diced (about 1 medium yellow onion)
3 celery stalks, thinly sliced
1 leak, cleaned and thinly sliced
5 large fresh sage leaves, chopped
3 sprigs of fresh thyme
1/2 tablespoon salt* (See note below about salt)
1/2 teaspoon freshly ground pepper
1 cup low-sodium chicken stock
2 eggs, lightly beaten

Preheat the oven to 300 degrees F.

1. Thoroughly butter the muffin tin and set aside.

2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside.

3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant.

*Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously. πŸ™‚

4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more.

5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart.

6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.

Yields 12 Stuffing “Muffins”

Pancetta and Sage Stuffing Muffins

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143 Comments

Leave a Reply

  • Reply Rachael November 16, 2011 at 4:58 pm

    Adrianna, stuffing muffins are the.best!
    Excellent idea with the pancetta…what do you think about adding apples to offset the saltiness? Just a thought!

    • Reply Adrianna November 16, 2011 at 7:51 pm

      Oh the salt was perfect in mind. You just have to watch it carefully because it can easily become too salty. But apples in stuffing? LOVE!

  • Reply tina November 16, 2011 at 4:31 pm

    this looks divine! l love this combo of flavors. And I won’t judge on your chipped nails πŸ™‚

  • Reply yummy supper November 16, 2011 at 4:23 pm

    Adrianna, Once again you are blowing my mind and food preconceptions…. Stuffing Muffins? Oh yeah, that sounds and looks delish! And I’m with in the pancetta-lovin-club. I almost always have a stash in the fridge.
    xo
    -E

  • Reply Heidi November 16, 2011 at 3:54 pm

    Oh my, those just might be the cutest way to serve stuffing. Ever. I love them!

  • Reply Lindsay @ Schnoodle Soup November 16, 2011 at 2:13 pm

    Have I ever told you how much I love you back? And your blog? Because I do.

  • Reply Elle at Chellbellz November 16, 2011 at 1:20 pm

    So these are perfect for Thanksgiving! Perfect little servings! I wish I was cooking this year, it’s only 3 of us, and so it’s not the same for me.

  • Reply Bev Weidner November 16, 2011 at 1:18 pm

    Um, I might need to rock these baby stuffing muffins to bed and give them a paci.

    ADORBS.

  • Reply Online Foods Menus November 16, 2011 at 1:17 pm

    Omg ! these are lovely & gorgeous. Excellent !

  • Reply Sally November 16, 2011 at 1:10 pm

    Stuffing muffins! Genius!

  • Reply Heather (Heather's Dish) November 16, 2011 at 12:59 pm

    the muffins are so cute! i’m totally making this for Friendsgiving on Thanksgiving day!

  • Reply movita beaucoup November 16, 2011 at 12:14 pm

    This is an awesome idea. You are a genius. Also, I visit your blog in part to see what colour your nails will be. You never disappoint.

    • Reply Adrianna November 16, 2011 at 7:50 pm

      HAHA! YAY!!

  • Reply Kathryn November 16, 2011 at 12:08 pm

    Oh these are ridiculously cute!

  • Reply Katrina November 16, 2011 at 11:54 am

    These are so fun! Stuffing is my favorite part of Thanksgiving πŸ™‚

  • Reply Jessica @ How Sweet November 16, 2011 at 11:41 am

    I’m pretty sure that last year I spent 5 solid days trying to form my stuffing into muffins, and continued to failed miserably. It never stuck! I’m thinking it was the moistnesseseses! Also we are twins because I made some stuffing like this on Monday. I just wish it was in cute muffins!! These are so adorable.

    • Reply Adrianna November 16, 2011 at 7:50 pm

      TWINSIES!

  • Reply Julie @ Willow Bird Baking November 16, 2011 at 11:30 am

    Stuffing is about my favorite thing ever! These look amazing — I’d definitely devour about 8 of them if given the opportunity πŸ˜‰

    And cute food is totally up my alley — particularly if you don’t have to skimp on the flavor.

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