Sourdough-Cranberry Dressing Muffins

Try using extra large muffin tins for this recipe to get a generously sized serving. Use regular muffin tins if you want more, but smaller, servings.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  cups  sourdough bread, torn
• 2  cups  cornbread, crumbled
• 1  cup dried cranberries, plumped in hot water and drained (unsweetened, if possible)
• 2  eggs, beaten
• 1  stalk celery, sliced in 1/4-inch pieces
• 2  sweet onions, chopped in small pieces
• 1⁄2 bunch parsley, chopped (leaves only)
• 1 1⁄4 cups chicken broth
• 1⁄4 cup unsalted butter, melted
• 1  teaspoon fresh thyme, shopped
• 1  teaspoon rosemary
• 1  teaspoon dried sage, rubbed
•  salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a large bowl.
3. Grease muffin tins. Equally divide mixture among muffin cups. Bake about 25 minutes, or until the temperature reaches 160 degrees with an instant-read thermometer.
4. Let cool a few minutes and unmold.