Ingredients
- 8 Croissants cut into ½-inch cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots finely chopped
- 2 garlic cloves crushed
- 1 tablespoon thyme leaves
- 1 cup ham diced
- 2 pears diced
- 1 ½ teaspoons salt
- ½ teaspoon freshly cracked black pepper
- ½ cup cranberries
- 2 large eggs well beaten
- 1 to 1 ½ cups chicken or vegetable stock
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium-high heat, add the olive oil and butter add the shallots and garlic. Cook until tender, about 5 minutes.
- In a large bowl combine the croissants, thyme, ham, pears, cranberries, shallots, garlic, stock and eggs; toss until well combined.
- Grease the muffin tins. Spoon the stuffing into the muffin tins, placing a cranberry on top. Make sure to pack the stuffing in tight so that the muffins won't fall apart.
- Bake for 25-30 minutes, or until the tops are golden brown.
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