Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin)

Name: Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 16 slices of pancetta (, around 12cm/5" in diameter (so it fits the muffin tin nicely)); 1 lb / 500g Italian pork sausage (, casings removed (Note 1)); 3 tbsp unsalted butter; 1 small onion (, finely chopped); 1 celery stalk (, thinly sliced); 1 granny smith apple (, skin on, finely chopped); 1/3 cup almonds (, roughly chopped (note: original recipe called for pecans which I didn't have)); 5 cups slightly stale white bread (, cut into 1/3" / 1cm cubes (Notes 2 & 3)); 1 1/2 cups chicken stock/broth ((or turkey)); 1/2 cup heavy cream ((not whipped)); 1 tsp fresh sage (, finely chopped (or 1/2 tsp dried sage)); 1 tsp fresh thyme (, finely chopped (or 1/2 tsp dried thyme)); Salt and pepper; 1 large egg (, lightly beaten)

Instructions

Prep:20minCook:20min

Stuffing baked in pancetta cups! The stuffing is slightly adapted from this Pork Sausage Dressing recipe by Hapa Nom Nom. These are fantastic made on the day but even better the day after because the flavours meld together even more. They reheat very well in the oven - both the pancetta and the tops crisp up again in the oven.

Updated at: Thu, 21 Nov 2024 04:09:38 GMT