Taro Stuffing Muffins with Apple and Pancetta

Featured in the November 2013 Consumer Lines.



Taro Stuffing Muffins with Apple and Pancetta

  • 7 cups taro bread, cut into ¾" cubes
  • 7 cups sweetbread, cut into ¾" cubes
  • 1/2 cup butter, divided
  • 6 ounces pancetta, diced
  • 1 large Maui onion, chopped
  • 1 large crisp apple, peeled and chopped
  • 1 cup pecan, chopped
  • 1/4 cup chopped fresh parsley
  • 4 teaspoons chopped fresh thyme
  • 4 teaspoons fresh sage, coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 4 large eggs, beaten
  • 2 cups low-salt chicken broth


  1. Preheat oven to 350°F.
  2. On a baking sheet, in a single layer, toast bread cubes in the oven for about 5 minutes.
  3. Place bread into a large bowl and set aside.
  4. In a large skillet, over medium heat melt 4 tablespoons of butter.
  5. Add pancetta and sauté until browned.
  6. Add onions and cook until slightly caramelized, about 5-7 minutes.
  7. Add apples and cook for another 3-5 minutes.
  8. Add herbs and pecans; toss and remove from the heat.
  9. Season with salt and pepper; add mixture to bread cubes.
  10. Mix to combine.
  11. Whisk together eggs and chicken broth; pour over bread mixture; toss and let stand 5 minutes.
  12. Generously butter the muffin tins with remaining butter.
  13. Spoon 1/2 cup of stuffing directly into the muffin tin.
  14. Press to compact.
  15. Mound another 1/2 cup of stuffing on top, pressing to hold shape.
  16. Continue for each muffin.
  17. Bake until golden, about 22-25 minutes.
  18. Cool in pan 15 minutes.

Makes 12 muffins.


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