Billy very nicely posted this - yesterday?? - and I made them last nite - they are incredibly good. I had l/o sourddough from the weekend and had planned to make French toast for dinner, but when I saw this...
I added dried cranberries to the mixture and it was tasty. I'm going to make these for Thanksgiving also. Just made 1/2 the recipe this time, now I wish I'd made more...
Sage Dressing Muffins
CuisineAtHome October 2006, pg 11
Makes eight 6-oz muffins
Total time: 2 hours
STALE; WHISK TOGETHER AND ADD:
8 cups French bread, cubed
2 cups chicken broth
3 large eggs
1/2 cup whole milk
SAUTÉ IN 3 T. UNSALTED BUTTER; COMBINE WITH SOAKED BREAD:
1 cup onion, diced
1 cup celery, diced
1/4 cup chopped fresh parsley
2 T. minced fresh sage
1 t. kosher salt
1 t. black pepper.
STALE bread on a baking sheet in a 250° oven until dry, about 1 hour. Butter eight 6-oz. ramekins (or a muffin tin).
Whisk broth, eggs, and milk in a bowl; add to bread and toss gently. Let mixture stand until liquid is absorbed, at least 5 minutes.
SAUTÉ onion and celery in butter in a nonstick skillet over medium-high heat until soft, about 3 minutes. Stir in parsley, sage, and seasonings; cook 1 minute. Combine with bread mixture
Divide dressing among ramekins, mounding it gently on top. Bake at 375° for 45-60 minutes, or until browned and set. Invert muffins onto serving plates.
I added dried cranberries to the mixture and it was tasty. I'm going to make these for Thanksgiving also. Just made 1/2 the recipe this time, now I wish I'd made more...
Sage Dressing Muffins
CuisineAtHome October 2006, pg 11
Makes eight 6-oz muffins
Total time: 2 hours
STALE; WHISK TOGETHER AND ADD:
8 cups French bread, cubed
2 cups chicken broth
3 large eggs
1/2 cup whole milk
SAUTÉ IN 3 T. UNSALTED BUTTER; COMBINE WITH SOAKED BREAD:
1 cup onion, diced
1 cup celery, diced
1/4 cup chopped fresh parsley
2 T. minced fresh sage
1 t. kosher salt
1 t. black pepper.
STALE bread on a baking sheet in a 250° oven until dry, about 1 hour. Butter eight 6-oz. ramekins (or a muffin tin).
Whisk broth, eggs, and milk in a bowl; add to bread and toss gently. Let mixture stand until liquid is absorbed, at least 5 minutes.
SAUTÉ onion and celery in butter in a nonstick skillet over medium-high heat until soft, about 3 minutes. Stir in parsley, sage, and seasonings; cook 1 minute. Combine with bread mixture
Divide dressing among ramekins, mounding it gently on top. Bake at 375° for 45-60 minutes, or until browned and set. Invert muffins onto serving plates.
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www.achefsjourney.com