Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients
- 6 cups bread cubes (day-old bread like sourdough or French, cut into 1-inch cubes)
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 tbsp unsalted butter
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary (or 1 tsp fresh, finely chopped)
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups chicken or vegetable broth (low sodium)
- 2 large eggs, lightly beaten
- Nonstick cooking spray
