Ingredients
3 cups bread cubes
1 cup vegetable broth
1/2 cup celery, diced
1/2 cup onion, diced
1/4 cup fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
Method
Preheat the oven to 180°C.
Combine bread cubes, celery, onion, and parsley in a large bowl.
Pour vegetable broth over the mixture and stir well.
Add thyme, sage, salt, pepper, and the beaten egg to the bowl, mixing everything together.
Spoon the mixture into a greased muffin tin and bake for 20-25 minutes until golden brown.
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