10 Cups (1/2 inch) cubed sourdough bread (about 1 pound)
3 tbl. unsalted butter
2 Cups finely chopped onion
1 Cup finely chopped celery
15 oz. italian sausage, casings removed
3 tbl. chopped fresh thyme (1 1/2 tbl. dried)
3 tbl. chopped fresh sage (1 1/2 tbl. dried)
3 tbl. chopped flat-leaf parsley (1 1/2 tbl. dried)
2 Cups fat-free, lower-sodium chicken broth
1 Cup water
1 large egg, lightly beaten

Preheat oven to 375 degrees

Combine all ingredients.

Grease muffin tin.

Spoon stuffing into each spot, press lightly, you may fill multiple muffin tins.

Cover with foil, bake at 375 for apporx. 45min. Uncover to brown tops after 25min.

Recipe Submitted by:
Gail Marie Hageman, Albion

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