Sage Dressing Muffins

Submitted by JenfromOro

"These where amazing!! I had them with my Pork Loin roast at Thanksgiving and everyone loved them.. They are great addition to any fancy dinner. Just have lots and lots of gravy!!"

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Yields: 8 muffins
• Serves: 8

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. stale bread on a baking sheet in a 250 degree oven for 1 hour. Remove Bread and increase temperature to 400 degrees.
2. Butter 8 6oz ramekins (or a muffin tin).
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. 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. Combine this with the bread mixture and divide dressing among the ramekins, mounding it gently on top.
6. Bake until browned and set, 45 minutes.