Cornbread Stuffin' Muffins with Fennel, Pancetta & Pecans
Prep time
Cook time
Total time
This stuffing is filled with lots of good stuff--pancetta, fennel, pecans--served up in the shape of a muffin.
Recipe type: Side
Cuisine: American
Serves: 6
  • 1 6 oz box cornbread stuffing mix (I used Trader Joe's), prepared
  • 2 oz pancetta, chopped
  • ½ cup chopped onion
  • ½ cup chopped fennel
  • ½ cup chopped pecans
  1. Preheat oven to 350F.
  2. Prepare stuffing mix according to the stovetop method directions. Set aside in a large bowl.
  3. In a large frying pan, brown the pancetta until crispy. Scoop out using a slotted spoon and set aside.
  4. To the frying pan, add the fennel and onion, sauteing until golden brown. Add the pecans and saute a few minutes longer.
  5. Fold the fennel/onion mixture and the pancetta into the stuffing.
  6. Using an ice cream scoop, scoop into a greased, regular sized muffin tin. Each muffin should be about 2 scoops--press down the first scoop with the backside of the scooper, then add a second scoop on top to form the muffin shape.
  7. Bake about 15-20 minutes, until golden and crispy on top.
Recipe by Webicurean at