Sourdough-Cranberry Dressing Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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.
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