Sage Dressing Muffins - cooking recipe

Ingredients

8 cups cubed French bread (I used a loaf that was already seasoned for stuffing)
2 tablespoons softened unsalted butter
2 cups low sodium chicken broth
3 eggs
1/2 cup whole or 2% milk
3 tablespoons unsalted butter
1/4 cup chopped fresh parsley
2 tablespoons minced fresh sage
1 teaspoon salt
1 teaspoon pepper

Preparation

stale bread on a baking sheet in a 250 degree oven for 1 hour. Remove Bread and increase temperature to 400 degrees.
Butter 8 6oz ramekins (or a muffin tin).
Whisk broth, eggs and milk in a bowl; add to bread and toss gently. Let mixture stand atleast 5 minutes until liquid is absorbed.
Saute onion and celery in 3 tablespoons butter in a skillet over medium heat until soft, about 3 minutes. Stir in parsley,sage and seasonings; cook for 1 more minute.
Combine this with the bread mixture and divide dressing among the ramekins, mounding it gently on top.
Bake until browned and set, 45 minutes.