Sage Dressing Muffins

10 ingredients
6 steps

Ingredients

  • 8 cups cubed French bread (I used a loaf that was already seasoned for stuffing)
  • 2 tablespoons softened unsalted butter
  • 2 cups low sodium chicken broth
  • 3 eggs
  • 1/2 cup whole or 2% milk
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons minced fresh sage
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. 1
    stale bread on a baking sheet in a 250 degree oven for 1 hour. Remove Bread and increase temperature to 400 degrees.
  2. 2
    Butter 8 6oz ramekins (or a muffin tin).
  3. 3
    Whisk broth, eggs and milk in a bowl; add to bread and toss gently. Let mixture stand atleast 5 minutes until liquid is absorbed.
  4. 4
    Saute onion and celery in 3 tablespoons butter in a skillet over medium heat until soft, about 3 minutes. Stir in parsley,sage and seasonings; cook for 1 more minute.
  5. 5
    Combine this with the bread mixture and divide dressing among the ramekins, mounding it gently on top.
  6. 6
    Bake until browned and set, 45 minutes.

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