Stuffing Muffins with Apple and Pancetta

INGREDIENTS

• 7 cups ¾ inch cubes Cornbread (store-bought is fine)
• 7 cups ¾ inch cubes crustless firm white sandwich bread
• ½ cup (1 stick) butter, divided
• 6 oz. diced pancetta
• 1 large onion, chopped
• 1 large crisp apple, peeled and chopped
• 1 cup pecan pieces
• ¼ 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
• 2 cups low-salt chicken broth