A delicious way to have pre-portioned stuffing! Make ahead a day in advance so when company arrives you can enjoy your time with your guests and not hide in the kitchen!
- 10 cups day old bread (I used two types: multi grain, and french baguette)
- 3/4 cup salted butter
- 3 cups sweet onion
- 2 cup celery diced
- 1 cup fresh parsley
- 1 1/2 tsp dried thyme
- 1 1/4 cup chicken broth
- 1 egg
- salt and pepper to taste
- Preheat oven to 250 degrees. Cut Bread into 1/2 inch to 1 inch cubes. Place on a baking sheet and bake for 1 hour, stirring occasionally. This will dry the bread out. Let cool.
- In a pan melt butter. Sauté sweet onions and celery. Sprinkle with salt and pepper. Let cool.
- Preheat oven to 350 degrees.
- Meanwhile in a large bowl add cooled bread and onion/butter mixture. Add parsley and thyme. Add in chicken broth and egg, stir mixing everything well.
- Scoop into greased muffin tins. Bake until tops become golden and a little crispy.
- Serve warm!
Freeze It: Once completely cooled, these can be individually wrapped in plastic wrap, and placed in a freezer bag. Freeze for up to 3 months. To reheat simply microwave, or warm in the oven.
Keywords: Christmas, thanksgiving, side dish, stuffing, freezer friendly