Cornbread Stuffing Muffins with Ham and Sage recipes

Cornbread Stuffing Muffins with Ham and Sage recipes
13 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
Nutrition
568
28% daily value
12 servings
                                       
                                            balanced, low-​sugar
     

Fat

33% 21

Saturated

41% 8

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 6

Carbs

26% 77

Carbs (net)

- 75

Fiber

6% 2

Sugars

- 2

Sugars, added

- 0

Protein

36% 18

Cholesterol

49% 146

Sodium

52% 1258

Calcium

44% 439

Magnesium

15% 59

Potassium

12% 422

Iron

30% 5

Zinc

10% 2

Phosphorus

56% 395

Vitamin A

13% 116

Vitamin C

9% 5

Thiamin (B1)

39% 1

Riboflavin (B2)

35% 1

Niacin (B3)

26% 5

Vitamin B6

16% 0

Folate equivalent (total)

55% 219

Folate (food)

- 66

Folic acid

- 90

Vitamin B12

8% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

62% 49
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