Cornbread Stuffing Muffins With Ham And Sage, From 'Bon Appétit'

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10 cups 1/2-inch cubes cornbread

4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)

1/2 cup (1 stick) butter

2 cups thinly sliced leeks (white and pale green parts only; about 3)

2 cups chopped celery

1 1/4 cups finely chopped smoked ham (about 7 ounces)

1/4 cup chopped fresh parsley

4 teaspoons chopped fresh thyme

4 teaspoons dried rubbed sage

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

4 large eggs, beaten to blend

2 cups low-salt chicken broth

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