Prep time: 25 min

Cook time: 18 min

Total time: 43 min

Serves: 12

Ingredients

• 8 cups bread cubes (about 1 loaf)
• 3 tablespoons butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1.5 cups celery, diced
• 1 teaspoon thyme
• 1 teaspoon rosemary salt and pepper to taste
• 1 egg
• 2 ½ – 3 cups vegetable broth
• oil for greasing muffin tin
• Mashed potatoes (I like to use different color potatoes for added fun)

DIRECTIONS

1. Preheat the oven to 375 degrees Fahrenheit.
2. Spread bread cubes out on a baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to a large bowl.
3. Heat butter in a pan on the stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
4. Stir thyme, rosemary, salt, pepper and egg into a bowl.
5. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
6. Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top.
7. Bake in the oven for about 18-20 minutes, until the edges are browned.
8. Remove from the oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin.
9. I topped mine with dried cranberries, rosemary sprigs and celery. Yum!