Thanksgiving Stuffing Muffins

• 5 cups cornbread, crumbled
• 2 cups sliced white bread, cubed
• 2 cups chopped celery
• 2 cups chopped onion
• 2 eggs, slightly beaten (optional)
• 1/4 cup butter
• 1 tablespoon sage
• 4 cups chicken broth
• salt to taste
• pepper to taste

1. Preheat oven to 350 degrees.
2. Melt butter in skillet.
3. Add onion and celery and saute over medium heat until translucent.
4. Stir in the sage and cook an additional 3-4 minutes.
5. Mix the crumbled cornbread and white bread in a large mixing bowl.
6. Add the onion and celery mixture, egg (if you are using), salt and pepper.
7. Pour broth into the mixture until it is no longer dry, but holds when pressed together.
8. Spoon mixture into muffin pans and bake for 20-25 minutes until lightly browned on top.

cornbread, white bread, celery, onion, eggs, butter, sage, chicken broth, salt, pepper

Taken from food52.com/recipes/38921-thanksgiving-stuffing-muffins (may not work)