Stuffins Recipe – Eats Now

Name: Stuffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf Sliced Bread, 2 Tablespoons Butter, 1/2 cups Chopped Onion, 2 stalks Celery, Chopped, and more.

Yes, Stuffins falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffins

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