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Cornbread Stuffing Muffins With Ham And Sage

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Cornbread Stuffing Muffins With Ham And Sage

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
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