Apple Bacon Cornbread Stuffing Muffins
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Keep family and guests coming back for more when you serve these sweetly savory cornbread muffins as a complement to your harvest feast.
Serves 12 Muffins
Preparation Time: 45 minutes
- 4 cups white bread cut into ½ inch cubes
- 4 cups cornbread cut into ½ inch cubes
- ½ cup chopped uncooked bacon
- 2 cups Granny Smith apple peeled and diced
- ½ cup diced onion
- ¼ cup diced celery
- 1 teaspoon - 1 tablespoon salt (per taste)
- 1 teaspoon ground pepper
- 2 tablespoons garlic powder
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme leaves stems removed
- 3 cups strong turkey or chicken stock
- 2 eggs whisked
- ¼ cup sharp cheddar cheese shredded
- 3 tablespoons butter for muffin tin
Preheat the oven to 350 degrees and thoroughly butter a 12 cup muffin pan.
Place a skillet over medium heat, and add the bacon. Sauté until almost brown, then add the apples, onions and celery. Sauté until soft, 4-5 minutes.
Add salt, pepper, garlic powder, all herbs, and stock. Add the white bread and cornbread cubes and stir gently to combine, then mix in the beaten eggs and shredded cheese.
Use a ¾ cup scoop to portion the mixture into the muffin pan. Bake for 20-25 minutes until golden brown on top. Remove from oven and pierce the center of a muffin with a wooden skewer, toothpick, or chopstick. If it comes out clean, the muffins are done. If not, bake another few minutes and check again, repeat as necessary. Remove from oven and allow the muffins to cool for 10 minutes. Then run a butter knife around the edges of each muffin cup and lift the muffin out with the knife. Serve warm.