Ingredients
3 tbsp. unsalted butter
Cornbread
3/4 c. dried cherries
3/4 c. pecan pieces
3/4 c. onion
c. celery
2 tbsp. shallots
2 tsp. fresh sage
1 1/2 tsp. fresh thyme leaves
1 3/4 c. low-sodium chicken stock
2 large eggs
Coarse salt and freshly ground pepper
Preparation
Step 1Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.Step 2Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.Step 3Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.Step 4Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.Step 5Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
