Pear and Bacon Muffin Stuffing recipe
Servings: 12 muffins
Serve these stuffing muffins on a holiday platter with your chicken or turkey, or partridge if you can find one! Our “partridge” is a chicken.
Preheat the oven to 350°. In a large skillet with DuPont™ Teflon® nonstick coating, cook the bacon until crisp; remove, drain and finely chop. In a tablespoon of the bacon drippings (discard the rest), sauté the onion, fennel, and shallots until browned. Add the herbs and cook 1 minute to blend. Transfer the mixture to a large bowl and fold in the croutons, pears, parsley, nuts, and bacon. Add the broth, and taste, seasoning with salt and pepper, if desired. Spoon the stuffing into a muffin tin with DuPont™ Teflon® nonstick coating and cover with foil. Bake for 40 minutes and remove the foil; bake another 20 minutes or until the tops begin to crisp. Let cool enough to handle and turn out onto a serving platter.