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5 from 1 vote

Baguette, Smoked Oyster, and Pancetta Stuffin’ Muffins

Servings: 8
Author: Adapted from Bon Appetit Baguette, Smoked Oyster, and Pancetta Stuffin’Muffins

Ingredients

  • ¾ stick of unsalted butter cut into pieces, divided
  • 5 cups coarsely torn baguette dried out overnight
  • 1/8 cup pine nuts
  • 2 tablespoons olive oil
  • 3 ounces pancetta cut into ¼” pieces
  • 1 large leek white and pale-green parts only, thinly sliced
  • 2 celery stalks chopped
  • Kosher salt and freshly ground black pepper
  • 1/8 cup Cognac
  • 1 large egg
  • 1-1 1/2 cups chicken stock or low-sodium chicken broth divided
  • 1 can coarsely chopped canned smoked oysters
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon finely grated lemon zest
  • ¼ cup Dried Cranberries Craisins

Instructions

  • Preheat oven to 350°. Place bread in a large bowl.
  • Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; add to bowl with bread.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5–8 minutes. Transfer to bowl with a slotted spoon.
  • Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10–15 minutes. Transfer to bowl.
  • Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/4 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
  • Whisk egg and 1 cup stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, craisins and lemon zest, season with salt and pepper, and toss, adding more stock (if necessary ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated.
  • Spray muffin tins with cooking spray. Fill each cup with Stuffing. Add a small piece of butter on top of each muffin. Spay one side of a piece of foil and cover muffin tin(s). Cook at 350 degrees for 20 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, approximately 10 minutes.