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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 2 |
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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!! 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.
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