Cornbread Stuffin' Muffins with Fennel, Pancetta & Pecans
This stuffing is filled with lots of good stuff--pancetta, fennel, pecans--served up in the shape of a muffin.
Author: Anne Papina
Recipe type: Side
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
Preheat oven to 350F.
Prepare stuffing mix according to the stovetop method directions. Set aside in a large bowl.
In a large frying pan, brown the pancetta until crispy. Scoop out using a slotted spoon and set aside.
To the frying pan, add the fennel and onion, sauteing until golden brown. Add the pecans and saute a few minutes longer.
Fold the fennel/onion mixture and the pancetta into the stuffing.
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.
Bake about 15-20 minutes, until golden and crispy on top.
Recipe by Webicurean at http://blog.webicurean.com/2012/11/11/thanksgiving-for-two/