- Oil or cooking spray, for greasing
- ¾ pound bacon (about 12 slices), chopped
- 8 shallots, finely chopped (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1 jalapeño or serrano chile (seeded, if you prefer less heat), finely chopped
- 1 Tbsp. finely grated ginger (from about a 2-inch piece)
- 2 tsp. garam masala (optional)
- 1¾ cups chicken broth, divided
- 12 to 14 cups ½-inch cubes of day-old white bread, crusts removed
- ½ cup dried cranberries or golden raisins
- ¼ cup toasted pine nuts
- 2 eggs
Active time: 45 minutes
Total time: 1 hour, 30 minutes
Preheat oven to 350°. Lightly grease a 12-muffin tin; set aside.
In a large skillet over medium heat cook bacon, stirring occasionally, until most of the fat is rendered and bacon is crisp, about 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Carefully discard all but about 2 Tbsp. of the bacon grease, then return skillet to medium heat. Add shallots, garlic, chiles, ginger, and garam masala, if using, and cook, stirring often, until softened, 8 to 10 minutes.
Add ¼ cup chicken broth and cook, scraping up any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer shallot mixture to a large bowl. Add bread, cranberries, pine nuts, and reserved bacon and stir to combine; set aside to let cool for 5 minutes.
In a medium bowl, whisk together remaining 1½ cups broth and eggs, then pour over bread mixture and mix together until liquid is completely absorbed. Scoop out large, muffin-size balls with your hand and press stuffing firmly together, then place each ball in a muffin tin. Bake until golden brown and crusty around the edges, 35 to 40 minutes.