Ingredients

• 6 oz Italian or French Loaf cut into 1/2-inch cubes
• 10 oz Bob’s Red Mill Cornbread (recipe in notes) cut into 1/2-inch cubes
• 1/4 cup Unsalted Butter
• 2 cups Yellow Onion diced small
• 1 cup Celery diced small
• 1/4 cup Pine Nuts
• 1 1/2 tsp Poultry Seasoning
• 1 Tbsp fresh Sage finely chopped
• 1 Tbsp Fresh Parsley finely chopped
• 1 tsp Kosher Salt
• 1/2 tsp Freshly ground black pepper
• 2 Eggs lightly beaten
• 1 1/2 cups Vegetable or Chicken Stock

Instructions

1. Preheat the oven to 400°F. Spread the bread cubes and the cornbread cubes onto a baking pan in an even layer. Bake for 10 minutes, or until the bread is crisp and light brown. Stir the bread as needed so it doesn’t burn. Remove from the oven and reduce the temperature to 325°F.
2. Add the butter to a medium sauté pan set over medium-high heat. Once melted, add the onion and celery. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the pine nuts, poultry seasoning, sage, parsley, salt and pepper. Cook for another minute.
3. Add the onion mixture and the toasted bread cubes to a large bowl; mix with a spatula until combined. Add the eggs and the stock and stir until combined.
4. Line a 12-cup muffin tin with baking cups. Spoon the stuffing into each cup, mounding it at the top. Take care to pack the stuffing in tight so that the muffins won't fall apart.
5. Bake for 30-35 minutes, or until the tops of the muffins are browned. Remove from the oven and set aside to cool for 5 minutes. Remove the muffins from the tin and serve warm.