Stuffins

• 1 loaf Sliced Bread
• 2 Tablespoons Butter
• 1/2 cups Chopped Onion
• 2 stalks Celery, Chopped
• 1/2 cups Diced Fresh Mushroom
• 1 teaspoon Diced Garlic
• 2 whole Eggs, Beaten
• 2-1/4 cups Chicken Broth
• 1/2 teaspoons Salt
• 1 teaspoon Pepper
• 2 teaspoons Dried Sage

1. Toast the bread slices using your preferred method until nicely browned. Then cut bread into cubes. Place in a large bowl and set aside.
2. Preheat oven to 350 F. Spray a 12-count muffin tin with non-stick spray and set aside.
3. Melt the butter in a saucepan over medium heat. Add the onion, celery, mushroom and garlic and saute until soft, about 5 minutes. Remove pan from heat.
4. Add the eggs and chicken broth to the bread cubes and toss until everything is mixed in. Stir in the cooked vegetables, salt, pepper and sage.
5. Press about 1/3 cup of the mixture into each hole in your muffin tin. Bake 25 minutes at 350 F. Serve hot.

bread, butter, onion, stalks celery, fresh mushroom, garlic, eggs, chicken broth, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/stuffins/ (may not work)